The internet is an amazing thing. I’m always puzzled with the fear some have with it. There really isn’t much difference in going out into virtual crowd as there is with one down the street. Good people are out there. It is because of the internet that I’ve made friends with people I would never have met otherwise. Through it I also become a part of happy experiences and surprises. A perfect example is the reason I made Blueberry Pecan Biscotti.
A message popped while I was online. It was an invitation to be a part of a virtual baby shower. The thing is that at the time I did not know the person having the baby. Then I thought of it being the perfect opportunity to meet new people and do some baking at the same time. I accepted the invite and saw the details. It’s a biscotti shower because biscotti is baked twice and the shower is for the person’s second child. How fun!
The shower was planned many weeks ago. It is for Tara of Tara’s Multicultural Table, a lovely blog filled with recipes for cuisines from around the world. Congratulations Tara on the addition to your family! I’m honored to be a guest. Big thanks Lauren of Sew You Think You Can Cook for inviting me and being a great host. Scroll down to see all the recipes for the shower.
About the blueberry pecan biscotti. This is the first time I’ve baked biscotti. It’s been on my “I’ll bake it sometime eventually” list. It hasn’t cropped up to the top since I’ve never really eaten it much in the past. After this batch though, I see it happening more often. It must be the combination of pecans, blueberries, and a touch of cinnamon that got me.
The original recipe came from a cookbook. I knew King Arthur Flour would have a dependable base on which I could easily adapt the flavors. The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook is definitely a book to have in your collection. I refer to it all the time. The recipe below reflects my changes and how I made the biscotti. You will have to get the book to see their original version of Traditional Italian Biscotti. (Note that is an affiliate link to Amazon where you can purchase the book).
Do you enjoy baby showers? It’s a fun celebration of a new life to come. I’ve thrown one in real life before and made Cherry Cream Cheese Bites that were a big hit. Join me in showering Tara with best wishes and checking out the recipes below.
- 3 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ¼ cup unsalted butter, at room temperature
- ¼ cup vegetable shortening
- ¾ cup granulated sugar
- 3 large eggs
- 1½ teaspoons vanilla extract
- 1 cup chopped pecans, lightly toasted
- ½ cup dried blueberries
- Preheat oven to 375°F. Line a baking sheet (12- X 17-inches) with parchment or non-stick liner.
- Whisk together flour, baking powder, cinnamon and salt in a medium bowl.
- Cream butter, shortening, and sugar in a large bowl. Add eggs and vanilla, one at a time, mixing well after each addition.
- Add flour mixture and mix until just combined. Add pecans and blueberries and mix until distributed throughout the dough.
- Divide dough into 3 equal pieces. Shape each piece into a log 11½ inches long.
- Transfer logs to baking sheet with 3 inches between them. Pat the logs into rectangles, 12 inches long, 2½-inches wide and ⅞-inch thick.
- Bake logs for 20 to 25 minutes, until the edges are just beginning to brown.
- Remove logs from the oven and let rest for 20 minutes.
- Reduce oven temperature to 300°F. Line another baking sheet (12- X 17-inches) with parchment or non-stick liner.
- Gently transfer a log to a cutting surface. Use a serrated knife in a slow, gentle sawing motion to cut the log into about ½-inch slices on the diagonal (my slices were slighty wider than ½-inch).
- Carefully tranfer the slices, cut side up, to the baking sheet. Place slices ¼-inch apart. Repeat with remaining 2 logs.
- Bake for 20 minutes. Remove from the oven and quickly turn slices over.
- Return biscotti to the oven and bake for 20 minutes, or until they are very dry and lightly brown.
- Remove biscotti from the oven and cool completely. Store in a sealed container.
- Blueberry Pecan Biscotti from Renee at Magnolia Days
- Chocolate Dipped Biscotti Bites from Nicole at I am a Honey Bee
- Cinnamon Biscotti from Lauren at Sew You Think You Can Cook
- Cranberry Pistachio Biscotti from Stacy at Food Lust People Love
- Dark Chocolate Orange Biscotti from Amy at Amy’s Cooking Adventures
- Green Tea Almond Biscotti from Rebekah at Making Miracles
- Jam-Filled Mandelbrot from Kelly at Passion Kneaded
- Maple Walnut Biscotti from Sally at Bewitching Kitchen
- Nut-Free Anise Biscotti with Chocolate Chips from Susan at The Wimpy Vegetarian
- Orange and Dark Chocolate Biscotti from Lynsey at Lynsey Lou’s
- Parmesan-Peppercorn Biscotti from Camilla at Culinary Adventures with Camilla
- Spa Water from Dorothy at Shockingly Delicious
- Tangelo, Date, and Almond Biscotti from Karen at Karen’s Kitchen Stories