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Blueberry Pecan Biscotti

Blueberry Pecan Biscotti | Magnolia Days

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!

Blueberry Pecan Biscotti | Magnolia Days

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.

Blueberry Pecan Biscotti | Magnolia Days

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.

Blueberry Pecan Biscotti | Magnolia Days

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.

Blueberry Pecan Biscotti

Blueberry Pecan Biscotti is a great to serve with coffee or tea. Dried blueberries, toasted pecans, and a hint of cinnamon are in this crunchy treat.
Course Snack
Cuisine French
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 40 to 50 biscotti
Author Renee


  • 3 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/4 cup unsalted butter at room temperature
  • 1/4 cup vegetable shortening
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup chopped pecans lightly toasted
  • 1/2 cup dried blueberries


  1. Preheat oven to 375°F. Line a baking sheet (12- X 17-inches) with parchment or non-stick liner.
  2. Whisk together flour, baking powder, cinnamon and salt in a medium bowl.
  3. Cream butter, shortening, and sugar in a large bowl. Add eggs and vanilla, one at a time, mixing well after each addition.
  4. Add flour mixture and mix until just combined. Add pecans and blueberries and mix until distributed throughout the dough.
  5. Divide dough into 3 equal pieces. Shape each piece into a log 11 1/2 inches long.
  6. Transfer logs to baking sheet with 3 inches between them. Pat the logs into rectangles, 12 inches long, 2 1/2-inches wide and 7/8-inch thick.
  7. Bake logs for 20 to 25 minutes, until the edges are just beginning to brown.
  8. Remove logs from the oven and let rest for 20 minutes.
  9. Reduce oven temperature to 300°F. Line another baking sheet (12- X 17-inches) with parchment or non-stick liner.
  10. Gently transfer a log to a cutting surface. Use a serrated knife in a slow, gentle sawing motion to cut the log into about 1/2-inch slices on the diagonal (my slices were slighty wider than 1/2-inch).
  11. Carefully tranfer the slices, cut side up, to the baking sheet. Place slices 1/4-inch apart. Repeat with remaining 2 logs.
  12. Bake for 20 minutes. Remove from the oven and quickly turn slices over.
  13. Return biscotti to the oven and bake for 20 minutes, or until they are very dry and lightly brown.
  14. Remove biscotti from the oven and cool completely. Store in a sealed container.

Recipe Notes

Blueberry Pecan Biscotti is a great to serve with coffee or tea. Dried blueberries, toasted pecans, and a hint of cinnamon are in this crunchy treat.

Biscotti Baby Shower for Tara Banner

Recipe Rating

Laura Dembowski

Saturday 28th of February 2015

I used to be kind of afraid of the internet many years ago, but now I understand all the amazing things that can come from it. Though there are definitely some not so good things too. How fun you got to participate in this baby shower and with such tasty biscotti!


Saturday 28th of February 2015

I wish I had a couple of these gems to dip into my morning tea! Perfect biscotti.

Karen @ Karen's Kitchen Stories

Thursday 26th of February 2015

I feel the same way you do about the Internet. I have made some incredible folks (like you my friend) on the net. This was a fun event, and your biscotti looks amazing.

Amy | Amy's Cooking Adventures

Thursday 26th of February 2015

These look amazing! I love cinnamon & blueberry together!

Anita at Hungry Couple

Thursday 26th of February 2015

The best biscotti I've ever had was from a provisions store while vacationing on Cape Cod. Who knew? Long been on my list to try to recreate so saving this recipe!