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Dried Blueberry and Almond Biscotti https://www.metro.ca/userfiles/image/recipes/biscottis-10084.jpg PT35M PT1H00M PT2H35M
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.In a blender, combine flour, baking powder and sugar.Add butter and mix until crumbly. Stir in egg, milk and Frangelico and mix well.Transfer dough to a bowl and knead with hands, incorporating blueberries and almonds.Split dough in half.Shape into two logs 25 cm (10 in.) in length and flatten until 5 cm (2 in.) thickPlace on baking sheet and bake in the oven for 35 to 40 minutes.Let logs cool and slice diagonally using a bread knife.Arrange slices on baking sheet and bake for an additional 25 minutes, turning once halfway through cooking.Let biscottis cool completely and store in an airtight container.
20
4 2 5 3
2 cups (500 mL) all-purpose flour 1/2 Tbsp. (8 mL) baking powder 3/4 cup (190 mL) sugar 1/4 cup (65 mL) unsalted butter 1 eggs 1/2 cup (125 mL) 2 % milk 1 Tbsp. (15 mL) hazelnut liqueur (frangelico) 3/4 cup (190 mL) dried blueberries 3/4 cup (190 mL) blanched almonds, sliced
Dried Blueberry and Almond Biscotti

Dried Blueberry and Almond Biscotti

Rate this recipe
2 Votes
20
biscottis
0:35
Preparation
1:00
COOKING
2:35
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 2 cups
    (500 mL)
    all-purpose flour
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  • 1/2 Tbsp.
    (8 mL)
    baking powder
  • 3/4 cup
    (190 mL)
    sugar
  • 1/4 cup
    (65 mL)
    unsalted butter
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    MARANATHA ALMOND BUTTER

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  • 1
    eggs
  • 1/2 cup
    (125 mL)
    2 % milk
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    STONYFIELD DRINKABLE YOGOURT

    STONYFIELD DRINKABLE YOGOURT

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    6 X 93 ml, SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    hazelnut liqueur (frangelico)
  • 3/4 cup
    (190 mL)
    dried blueberries
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  • 3/4 cup
    (190 mL)
    blanched almonds, sliced
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Imprimer ma sélection

Preparation

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a blender, combine flour, baking powder and sugar.

Add butter and mix until crumbly. Stir in egg, milk and Frangelico and mix well.

Transfer dough to a bowl and knead with hands, incorporating blueberries and almonds.

Split dough in half.

Shape into two logs 25 cm (10 in.) in length and flatten until 5 cm (2 in.) thick

Place on baking sheet and bake in the oven for 35 to 40 minutes.

Let logs cool and slice diagonally using a bread knife.

Arrange slices on baking sheet and bake for an additional 25 minutes, turning once halfway through cooking.

Let biscottis cool completely and store in an airtight container.

Source : Zeste

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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