Blueberry Almond Biscotti - Doggie Biscotti
Ingredients:
4 cups pastry flour or unbleached flour
4 teaspoons baking powder
2 teaspoons cinnamon
1/2 cup dried blueberries, chopped
1/2 cup almonds, finely chopped
4 tablespoons natural unsalted almond butter
1/2 cup filtered water
1.) Preheat oven to 325o F.
2.) Measure the flour, baking powder, cinnamon, blueberries and almonds into a mixing bowl. Stir until combined.
3.) Combine the almond butter and water in a glass measuring cup and stir until smooth and creamy. Make a well in the center of the flour and put in the almond butter mixture. Mix on medium speed until just combined.
4.) Turn the dough out onto a lightly floured surface and shape into a flat disc. Place the disc on a parchment-lined cookie sheet. Using a rolling pin flatten the disc out to about 1/2 inch thick.
5.) Bake 18-25 minutes or until dry and firm to the touch. Remove from the oven and cool slightly. Cut the dough into 1/4 inch strips and then once again into 1/2 inch cubes. Separate the cubes and then return the pan to the oven to bake for another 15-20 minutes.
6.) When done cool the biscotti on a baking rack, and then store in a cookie jar.