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Blueberry Pecan Biscotti | Magnolia Days

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

Ingredients

  • 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

Instructions

  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.