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Almond Blueberry Biscotti

Almond Blueberry Biscotti


Dry ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Wet ingredients:

  • 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


  1. Preheat oven to 350 degrees F.
  2. Combine dry ingredients in a large bowl.
  3. Combine wet ingredients (up to almond extract) in another bowl.
  4. Add wet mixture to dry mixture. Stir until well blended. The dough will be dry and crumbly. Don't worry.
  5. Stir in almonds and blueberries. Knead dough in bowl. It will become sticky.
  6. 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.
  7. Bake for 20 minutes, until slightly golden.
  8. 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.
  9. Lower oven temperature to 250 degrees F.
  10. Arrange biscotti, cut side down on a baking sheet and bake for 15 minutes.
  11. 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

Nutrition Information

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


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