12 Serves
74 Mins
Preheat your oven to 175°C.
In a large mixing bowl, whisk together the all purpose flour, baking powder, and sugar.
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AmericanVitamin K
8 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
44 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
25 mg / 1,250 mgPotassium
108 mg / 4,700 mgSodium
185 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
0 g / 28 gSugar
14 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
In a separate small bowl, combine the lemon juice, lemon zest, lemon extract, cooking oil, and eggs, whisking until well incorporated.
Pour the wet mixture into the dry ingredients and blend until a crumbly dough forms, then gently fold in the fresh blueberries.
Turn the dough onto a lightly floured cutting board and knead gently 8 to 10 times. Divide the dough in half and shape each portion into a log approximately 8 inches long and 1 inch thick.
Place the logs onto a cookie sheet coated with cooking spray and bake for 30 minutes.
Remove the logs from the oven and allow them to cool on a wire rack for 10 minutes.
Using a serrated knife, slice the logs into biscotti pieces. Arrange them cut-side down on the cookie sheet, spaced 1 inch apart.
Bake for an additional 10 to 15 minutes until crisp, then transfer to a wire rack to cool completely.
6
g34
g16
g
Italian