Blueberry White Chip Biscotti

Serve your kids the classic Italian cookie with an extra burst of sweet blueberries.

New high-flying adventures 1/22-25 @ 11am on Nick

Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 1/2 sticks (12 tbsp.) unsalted butter, softened
• 1 1/3 cups sugar
• 3 large eggs
• 3/4 cup white chocolate chips
• 1/2 cup dried blueberries

Supplies

• Cookie sheet
• Parchment paper
• Wire rack for cooling

Directions

1. Step 1.

   Preheat the oven to 350°F. Line the bottom of a cookie sheet with parchment paper.

2. Step 2.

   Combine the flour, cocoa, baking powder, and salt in a medium bowl.

3. Step 3.

   Beat the butter and the sugar in a large bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Gradually add the flour mixture and beat until combined. Stir in the chocolate chips and the blueberries.

4. Step 4.

   Divide the dough in half. On the prepared cookie sheet, shape each half with floured hands into a 12 -inch log about 3 inches wide.

5. Step 5.

   Bake until firm about 30 to 35 minutes. Reduce oven temperature to 300°F. Transfer cookie sheet to a wire rack and cool 15 minutes.

6. Step 6.

   With a serrated knife, cut each log on the diagonal, about 1/2-inch thick. Return slices to the cookie sheet, cut side down. Bake until cookies are firm, 10 to 15 minutes longer. Transfer to a wire rack and cool completely.

Nurtition Facts

• Calories: 132
• Total Fat: 6g
• Saturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 29mg
• Sodium: 69mg
• Total Carbs: 19g
• Fiber: 1g
• Sugar: 11g
• Protein: 2g