Monday, May 10, 2010

Blueberry Lemonade Biscotti

This is the biscotti I made for Mother's Day. I brought everything over to my parents' house since we were hanging by their pool while they were away, and made it up using all my mom's awesome kitchen stuff. Like her 6-quart KitchenAid Stand Mixer. I love my own stand mixer, but it's not as big.

Anyway, I left half the biscotti there for her as a surprise when they arrived home, and took the rest. Then today I made up a glaze to put on top. Wish I had thought of it earlier, but they really are good either way. Try it!

Blueberry Lemonade Biscotti

3/4 cup Blueberries
2 tbsp sugar
2 sticks butter, softened
1 1/3 cups sugar
3 eggs
2 tsp lemon zest
4 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt

1 1/2 cups powdered sugar
2 tbsp milk
juice of one small lemon

1. Heat the blueberries and 2 tbsp sugar over medium heat and bring to a boil. Simmer, stirring occasionally, until reduced by one third. Remove from heat and strain to remove seeds. Set aside to cool.

2. In a large bowl, cream butter and 1 1/3 cups sugar until light and fluffy. Add eggs one at a time, mixing well between each addition. Add blueberry sauce and lemon zest and mix until well blended.

3. In a separate bowl, combine flour, baking powder and salt. Add to batter and mix until combined, then refrigerate dough for 10 minutes.

4. Preheat oven to 350. Lightly grease two baking sheets.

5. Remove dough from refrigerator and separate into four equal parts. On a lightly floured surface, roll each part into a log about 12 inches long. Place two logs on each baking sheet, and lightly press they are about 3 inches wide. There should be at least 2 inches between the logs.

6. Bake for 25-30 minutes, until firm. Don't let them get brown! Remove from the oven (but don't turn it off), and allow to cool for about 10 minutes.

7. Place on a cutting board, and make diagonal cuts about 3/4 inch wide. Place the pieces back on the baking sheets with the cut sides down.

8. Bake for about 8 minutes, then flip the pieces over and bake for 8 more minutes. They should be lightly toasted. Allow to cool completely. Store in an airtight container, or make glaze as follows.

9.To make the glaze, whisk together powdered sugar, milk and lemon juice. Dip the top of each biscotti in the glaze, then set on a rack to dry. Drizzle biscotti with any leftover glaze if desired. Allow glaze to set, then store in an airtight container.

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