Almond Blueberry Biscotti
You can add more whole grains in your baked goodies by using whole wheat pastry flour. But, if you just use whole-wheat pastry flour, you'll end up with a dense and less-than-tasty product. Instead, combine whole-wheat pastry flour with all-purpose flour in a 1:1 ratio. It will help increase your daily dose of whole grains and result in a delicious product.
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup brown sugar
- 3 eggs
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon butter, melted
- 1 teaspoon almond extract
- 3/4 cup dried blueberries
- 3/4 cup sliced almonds, toasted
- Preheat oven to 350 degrees F.
- Combine dry ingredients in a large bowl.
- Combine wet ingredients (up to almond extract) in another bowl.
- Add wet mixture to dry mixture. Stir until well blended. The dough will be dry and crumbly. Don't worry.
- Stir in almonds and blueberries. Knead dough in bowl. It will become sticky.
- Divide dough in half. Shape each portion into a log. Place rolls on a greased baking sheet. Flatten each roll to 1 inch thickness using your palm.
- Bake for 20 minutes, until slightly golden.
- Remove rolls from pan and place on a wire rack to cool for 15 minutes. Cut into 1/2-inch slices using a serrated knife.
- Lower oven temperature to 250 degrees F.
- Arrange biscotti, cut side down on a baking sheet and bake for 15 minutes.
- Flip and bake the other side for an additional 10 minutes. Cool on a wire rack.
- Recipe provided by Min Kwon, R.D., founder of The Adventures of MJ and Hungryman
Per serving: 102 kcal cal., 3 g fat (1 g sat. fat), 17 g carb., 1 g fiber, 9 g sugar, 2 g pro.. Percent Daily Values are based on a 2,000 calorie diet