Blueberry White Morsels Biscotti Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Steps:

• Preheat ove to 350 degrees F.
• Grease 2 baking sheets.
• Drain blueberries; set aside.
• Combine muffin mix, flour, butter and eggs just until combined in large bowl.
• Fold in 1-1/2 cups morsels and drained blueberries with floured hands.
• Shape half of the dough into a 12inch long roll (dough may be sticky).
• Place on a prepared cookie sheet; flatten slightly until about 2 inches wide.
• Repeat with remaining dough.
• Bake for about 25 minutes or until a wooded toothpick inserted near the centers comes out clean.
• Cool on baking sheets on wire rack for 1 hour.
• Cut each roll diagonally into 3/4 inch slices with serrared knife.
• Place slices, cut sides down on ungreased baking sheets.
• Bake for 10 minutes.
• Turn slices over and bake 6-8 minute more or until light brown, (do not overbake).
• Transfer to wire racks and let cool.
• Place remaining morsels in small heavy-duty plastic bag.
• Microwave on High (100%) power for 20 seconds, knead bag to mix.
• Microwave at additional 10-second intervals, kneading until smooth.
• Cut a small hole in corner of bag; squeeze to drizzle biscotti.
• Let stand until drizzle is set.
• Store in an airtight container at room temperature up to 24 hours or freeze up to 3 months for longer storage.

Steps:

• In a large bowl, beat the eggs, sugar and extract until thick and lemon-colored. Combine the flour, baking soda and salt; gradually add to egg mixture and mix well. Stir in the blueberries, coconut and almonds., Divide dough in half. Using lightly floured hands, shape each into a 9x2-1/2-in. rectangle on parchment-lined baking sheets. Bake at 350° for 20 minutes or until firm and lightly browned., Place pans on wire racks. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on ungreased baking sheets. Reduce heat to 325°. Bake for 5-7 minutes on each side or until lightly browned. Remove to wire racks. Store in an airtight container.