It's no secret that I'm a biscotti girl.
I love having a big jar of biscotti in the larder, ready to serve with big cups of hot coffee to guests or more than likely just for me to endlessly nibble on throughout the day.
This biscotti is one of my favourites, it has the most beautiful flavour.
The crumbly crunch of the biscotti is contrasted beautifully by the slight chew of the blueberries and the sandy little pockets of sweet and creamy crumb.
Blueberry and Cream Biscotti
For the Creamy Crumbs:
Makes Approx. 175g
50g milk powder
25g plain flour
25g icing sugar
10g caster sugar
1/4 tsp salt
45g unsalted butter, melted
1/2 tsp vanilla extract
For the Biscotti:
Makes Approx. 35 Biscotti
2 tsp baking powder
1/4 tsp salt
225g plain flour
160g caster sugar
60g unsalted butter, room temperature
2 large eggs
1tsp vanilla extract
100g dried blueberries
100g creamy crumbs
caster sugar, for rolling
To Make the Creamy Crumbs:
Preheat the oven to 130C.
Combine the milk powder, plain flour, icing sugar, caster sugar and salt in a medium bowl and whisk to combine. Ad the melted butter and vanilla extract and mix with a rubber spatula until small clusters form.
Spread the crumbs out over a parchment lined baking tray and bake for 20 minutes until the crumbs are dry and sandy. Remove the crumbs from the oven and set aside to cool completely.
To Make the Biscotti:
Preheat the oven to 170C.
In a medium sized mixing bowl, whisk together the baking powder, salt and plain flour, set aside.
Using an electric mixer, cream together the butter and sugar, until light and creamy, around 2 minutes.
Add the eggs one at a time, beating well after each addition and periodically scraping down the sides of the mixing bowl. Add the vanilla extract and mix until evenly distributed.
Reduce the speed of the electric mixer and add the dry ingredients, mixing just until combined. Remove the bowl from the mixer and fold in the dried blueberries and 100g of the cooled creamy crumbs.
Sprinkle your work surface liberally with caster sugar and turn the dough out onto the counter top. Knead the dough once or twice, just to bring it together. Roll the dough into two equal sized logs, each approximately 6" long and 2" wide. The dough will be a little wet but the caster sugar will stop it sticking to the surface and your hands. Place the logs onto a parchment lined baking tray, making sure each biscotti log has plenty of room to spread.
Bake until the logs feel firm and are puffed, with a cracked, golden brown surface, 25-30 minutes.
Remove the biscotti logs from the oven, transfer to a cooling rack and cool for 10-15 minutes.
Turn the oven down to 160C.
Using a large serrated knife or a very sharp knife, (I prefer a large, very sharp knife but most bakers will recommend using a serrated knife, I think it is worth trying both and seeing which you prefer), slice the log on a slight diagonal, into approximately 1/4" thick slices.
Arrange the slices, cut side up onto a clean, unlined baking tray and bake until golden brown and the surface of each slice feels dry to the touch, around 10 minutes. Turn the biscotti slices over and bake on the other side for another 10 minutes or so, until the biscotti is golden brown and dry to the touch.
Transfer the biscotti to a wire rack to cool completely.