Skip to content blueberry council logo

U.S. Highbush Blueberry Council

Blueberry Biscotti

Recipe by Chef Nick Malgieri, Award-winning cookbook author; Director, Baking Department, Institute of Culinary Education, New York


  • 3 cups unbleached all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1-1/2 sticks unsalted butter, slightly softened, cut into 20 pieces
  • 2 teaspoons finely grated lemon zest
  • 1-1/4 cups dried blueberries
  • 3 large eggs, lightly beaten


  1. Set rack in the middle level of the oven; preheat to 350°F. Line a cookie sheet with parchment paper; set aside. In the bowl of a stand mixer, combine flour, sugar, baking powder, salt and cinnamon. With the flat beater, stir on lowest speed.
  2. Mixing on lowest speed, add the butter a few pieces at a time just until absorbed. Add lemon zest, blueberries and eggs; continue to mix on lowest speed until dough masses around the beater. Scrape dough to a floured work surface and gently knead into a smooth cylinder.
  3. Cut the dough in half and roll each to a cylinder about 15 inches long. Arrange the dough on the pan, equally distant from the sides of the pan and from each other; gently flatten.
  4. Bake until golden and firm, about 30 minutes.
  5. Cool thoroughly; slice each loaf diagonally into 1/2-inch biscotti.
  6. Arrange on the cookie sheet and return to the oven to toast briefly to a light golden.

Number of servings (yield): about 40 biscotti

Print This Page