To end a simple Italian meal of pasta and meat, how about some crunchy biscotti served with a cup of strong coffee or a scoop of good gelato? I have posted a basic recipe for biscotti (double baked cookies) before and while I like the more classic biscotti (say only with whole almonds), I have started to experiment with different dried fruit and nut combinations. I have made cranberry, apricot, fig and raisin biscotti with a variety of nuts like almonds, walnuts, pecans and filberts or hazelnuts. I donâ€™t really like it when one strays too far from the â€œoriginalâ€ â€“ for example I find blueberry bagels bizarre, but I experiment once in a while with interesting though often mixed resultsâ€¦
In my most recent bake-fest, I decided to make use of lots of nice dried or dehydrated blueberries that my sister sent from New York. I typically eat the dried blueberries in my homemade granola but I still had a ton in stock. So I decided to try them in biscotti paired with toasted filberts or hazelnuts. They were surprisingly good! This batch in the photograph are a bit overcooked (just a bit) but the intense taste of the blueberries combined with the fragrant nuts was a keeper. Try it the next time you make some biscottiâ€¦one of the easiest cookies or snacks to make and relatively healthy eating at that!