Lemon Blueberry Biscotti (Mandelbread)

Lemon Blueberry Biscotti is a twice-baked cookie that has the tingle of lemon and the sweetness of blueberries.  Because the recipe uses dried blueberries you can enjoy this summertime taste in the dead of winter. 

For more information on twice-baked cookies follow this link. 

Fred is not a fan of the winter and so I thought that a lemon-blueberry something or other might make him momentarily forget that winter has arrived. This is an easy-to-bake one bowl recipe that can be mixed, baked and finished in about 2 hours (most of which is passive baking). Clean up is easy since there is no mixer and I suggest the use of parchment paper to line the pans. Baking parchment is available in the supermarket, although I've purchased pre-cut sheets at a better price from Plastic Container City (a web-based source).  

Choreography and Equipment: 
Measure (measuring cups, spoons and small bowls) all of the ingredients 
Mix ingredients in a large bowl with a large mixing spoon
Line a heavy baking sheet with parchment (the cookies may burn on a thin baking sheet) 
Form three logs along the width of the sheet
Bake for about 30 minutes, slice, sprinkle with a sugar/citric acid mixture (for additional sweet-tart flavor) and bake again for 20 minutes
Cool completely while in the oven 

1 cup  (8 oz) neutral flavored oil (canola, corn) 
1 cup (7 oz) granulated sugar 
3 extra large eggs 
1/2 cup (1 oz) nut flour or nut meal (almond or hazelnut).  
2 tsp vanilla
2 tsp lemon oil * (you can use lemon extract, the flavor will not be as sharp)
zest of 1 lemon
1/4 tsp Kosher salt 
1/4 cup (2 oz)  minus 2 TBSP water 
5 cups (20 oz) unbleached, all purpose flour 
1 1/4 tsp baking powder 
1 cup (6 oz) dried blueberries 
For sprinkled topping:  1/4 c demerara sugar mixed with 1/4 tsp citric acid*

* Lemon Oil and Citric Acid (also called Sour Salt ) are available in supermarkets with larger baking sections. You can also find these ingredients on-line. A good internet source includes LorAnn Oils and Flavors . 

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Measure all of the ingredients.

2. Using a large mixing bowl, combine oil and sugar. Add the eggs and mix well. 

3. Add the nut meal, flavorings, zest, salt and water. Mix well 

4. Combine the flour and baking powder (either sift together or mix well) . Add to the oil/egg mixture. 

 5. Add the blueberries and mix.

6. With the dough, form 3 logs along the width of the baking pan. Slightly flatten the top of each log.

7. Bake the cookie logs for 30-35 minutes until they begin to slightly brown. While the logs are baking, combine the demerara sugar and citric acid.

8. Remove the partially baked cookie logs from the oven. Allow to cool for 4-5 minutes and then carefully slice the logs to form cookie slices (about 1/2- 3/4 inch thick).

9. Turn the sliced on one side and sprinkle with the demerara sugar mixture.

10. Return the baking sheet to the oven, lower the heat to 325 degrees and bake for an additional 20 minutes.  Shut the oven off and cool the cookies completely in the oven.
11. Store the cookies in a closed container. They will stay crisp at room temperature for several days. For longer storage, wrap the container and freeze for up to one month.


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