Blueberry & Filbert Biscotti

bisc1

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 don’t really like it when one strays too far from the “original” – for example I find blueberry bagels bizarre, but I experiment once in a while with interesting though often mixed results…

In my most recent bake-fest, I decided to bisc2make 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 biscotti…one of the easiest cookies or snacks to make and relatively healthy eating at that!

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest

3 Responses

  1. Ooh, how apropos that I’m the first commenter on this “baked” post of yours, MM! :) I’ve only just recently learned to
    love biscotti, and now they’re one of my all-time faves. While I prefer my cookies chewy, when it comes to biscotti, the crunchier (harder) the better! If you like ginger, try
    this recipe of mine, MM.

  2. I like to have it with vin santo, one of the classic pairings with good biscotti. always a wonderful way to cap a good meal. then, of course, espresso, afterwards.

  3. Hi MM!

    Would you know where i can find a steady supply or a supplier or dried blueberries?

    Many many thanks!

    Annie Dionisio

Comments are closed.