Lemon Blueberry Biscotti is the perfect cookie to dip into your coffee! These delicious treats are made with fresh lemon juice, dried blueberries, and little morsels of white chocolate.
To all my coffee loving friends out there, this delightful treat is for you. And me. Yeah, definitely for me.
I mean, lemon and blueberry goodness in any form goes perfectly with coffee or tea. But biscotti? Even better, in my opinion!
I am a huge biscotti fan. I mean, who doesn’t love a good dippable cookie? And that crunch they get from double baking them? Heaven, in my opinion. They’re portable and easy to take along to work.
But the absolute best part? I can make these and keep them on hand for waaaay longer a muffin will last. So hello, double batch of lemon blueberry biscotti that I will be nibbling on for days and days.
Why you should make Lemon Blueberry Biscotti
- they taste delicious!
- they’re super easy to make
- they are the perfect crunchy treat
- they go perfect with coffee and tea (got to love a dippable cookie!)
- biscotti have less fat per serving than most cookie recipes out there
- they keep (in an airtight container) for well over a week
- they taste delicious! Yeah, I said it again!
How to store biscotti
Biscotti will keep for over a week if stored in an airtight container at room temperature.
Since these beauties are drizzled with white chocolate, place a layer of parchment between layers if you are stacking them to prevent any sticking.
Can you freeze biscotti?
You sure can! You can freeze biscotti dough before it bakes and you can even freeze the fully baked biscotti.
To freeze the dough, I like to form it into the flattened log shape first. Then cover it well with food wrap and place it in an airtight freezer safe container. To use it, you can place it in the fridge to start thawing overnight and then let the dough sit out on the counter to come to temperature before baking.
You can freeze fully baked biscotti too. If you know you are going to do this, do not drizzle the white chocolate icing on them. Instead, leave that step for after they thaw. You can freeze baked biscotti by placing them in a freezer safe, airtight container or freezer bag. When they thaw, they may have absorbed some moisture so I recommend popping them in the oven for another bake if that is the case. Then let them cool and drizzle them with icing and enjoy!
I hope you enjoy these biscotti!
You may also like:
Healthy Lemon Blueberry Bread
Cinnamon Espresso Cookies
Lemon Blueberry Biscotti
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cups sugar
- 2 large eggs
- 1/2 cup butter room temperature
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 2/3 cup dried blueberries
- 1 cup white chocolate chips
- Preheat oven to 350F and line a cookie tray with parchment paper.
- In a large bowl, mix flour, baking powder, and salt. Set aside.
- In a stand mixer, add sugar and butter and mix until fluffy. Add the eggs, lemon juice, zest and mix to combine. Slowly add the dry ingredients to the wet ingredients. When everything is combined, add the dried blueberries and mix to combine.
- Transfer to a flat surfaced sprinkled with flour. Divide the mixture into 2 equal pieces and form into 2 logs and flatten to about 1 inch height. Place on cookie tray and bake for 35 minutes. Remove from oven and place the logs on a cutting board. Using a serrated knife, cut the logs into 3/4 inch slices on a diagonal. Arrange back on the cookie tray and bake for 15 more minutes. Transfer to a cooling rack and let cool completely.
- Melt the white chocolate chips in a double boiler. Drizzle on top of biscotti. Let chocolate set.