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Wild Blueberry Lemon Biscotti

December 3, 2020 by Marisa 29 Comments

Wild Blueberry Lemon Biscotti

These Wild Blueberry Lemon Biscotti get a lovely lemony kick from both the lemon zest and one of Italy’s favourite liqueur, Limoncello.

They’re studded with dried wild blueberries, almonds and pure white chocolate chips then drizzled with more melted white chocolate for some extra sweetness in every bite.

Lemon biscotti with wild blueberries on a cooling rack.

If you’ve been following my blog for a while then you’ll probably know quite well my love affair with biscotti.

Not only are they extremely easy to make and perfect for a novice baker, you can mix and match different flavours and ingredients to suit your tastes.

They are also far lower in fat than other traditional cookies and keep extremely well in an air tight container for a week or so. Although at my house they disappear ever so quickly!

These twice baked biscotti make perfect little dunkers for a morning cup of freshly brewed coffee or a hot cup of tea to while away a lazy afternoon.

They’re also equally wonderful served alongside a scoop or two of lemon granita! It makes for one indulgent after dinner dessert.

Similarly to my Chocolate Anise Biscotti, these are light and airy with a tender bite and extremely tooth friendly. Unless you happen to be a certain 11 year old boy entering a tooth transition period.

Désolé Guillaume, j’espère que la fée des dents a fait preuve de grande générosité…sorry Guillaume, I truly hope the tooth fairy was quite generous with you!

How To Make Blueberry Lemon Biscotti with Almonds

First off, you don’t need any special equipment. Have ready one large mixing bowl to combine the dry ingredients and a lightly smaller one for the wet ingredients.

Also a wooden spoon, a whisk and a zester.

And of course a baking tray lined with parchment paper.

Now we’re ready to start this easy biscotti recipe.

Silver bowl with white chocolate chips, dried blueberries, chopped almonds and flour.
A small silver bowl with 2 eggs, lemon peel, sugar and vanilla extract.

  • In a large bowl, stir together the flour, ground almonds, baking powder, salt, dried blueberries and chocolate chips.
  • In a separate smaller bowl, whisk together the vanilla sugar, melted butter, eggs, lemon zest, vanilla extract and the limoncello.
Silver mixing bowl with flour, chocolate chips and nuts.
Biscotti dough in a silver bowl.

  • Add the wet ingredients to the flour mixture.
  • Stir with a wooden spoon until the biscotti dough is thoroughly combined. Or until there are no white flour specks visible.
  • Transfer the biscotti dough to a floured work surface.
  • Divide into 2 equal portions.
Two biscotti logs on a parchment lined baking tray.
Two logs of freshly baked biscotti on a parchment lined baking tray.

  • Working with dusted hands and work surface, roll one portion at a time into a 12 inch log.
  • Transfer the logs to your prepared baking sheet.
  • Brush each log with beaten egg white.
  • Bake in a preheated oven for 25 minutes.
A log of blueberry biscotti on a wooden board sliced into 1 inch pieces.
Sliced biscotti on a parchment lined baking sheet.

  • Let the biscotti logs cool for about 10 to 15 minutes for easy slicing.
  • Transfer one log at a time on a cutting board and with a sharp knife, slice into 3/4 inch slices.
  • Return the sliced biscotti onto the baking sheet and bake for an additional 15 minutes.
  • Transfer the cookies onto a wire rack to cool completely before drizzling with the melted chocolate.

Sliced biscotti with blueberries and white chocolate on a cooling rack placed over a wooden board.

How to Melt Chocolate in the Microwave

  • When ready, melt the chocolate in a microwave safe bowl at 15 second intervals while taking care it doesn’t burn.
  • Stir in between intervals.
  • For easy drizzling, thin out the chocolate by stirring in about a 1/2 teaspoon of vegetable oil. Or just enough till you achieve a drizzling consistency.
  • Finally, drizzle the biscotti with the melted chocolate and allow the chocolate to set before serving.
  • Alternately you can use a double burner to melt the chocolate.

Blueberry biscotti drizzled with white melted chocolate.

The lemon zest coupled with the Limoncello liqueur imparts a lovely infusion of citrus flavor and accentuates the sweetness of the blueberries. However, you can absolutely replace the liqueur with freshly squeezed lemon juice.

Although delicious all on their own, try drizzling some melted white chocolate for some extra love. But really its totally optional!

Lemon Biscotti with white chocolate chips and lemon zest on parchment paper.

A note on Vanilla Sugar 

My intent was to use regular granulated sugar as I normally do when making biscotti. I then remembered the jar of Homemade Vanilla Sugar way back in my pantry.

As I slowly popped the lid a heady scent of sweet vanilla permeated the air around me and I knew at that moment that I simply had to use it in my Wild Blueberry Lemon Biscotti recipe.

The aroma of homemade vanilla sugar is absolutely heavenly!

And while you can use the store bought variety nothing ever beats homemade in my opinion.

Wild Blueberry Lemon Biscotti

Happy baking dear friends!

This post was originally published August 5, 2017 and republished December 3, 2020 with new content and photos.

Wild Blueberry Lemon Biscotti
Print Recipe
4 from 1 vote

Wild Blueberry Lemon Biscotti

Wild Blueberry Lemon Biscotti, scented with one of Italy's favorite liqueur, Limoncello. Packed with wild dried blueberries, white chocolate chips and then drizzled with more melted chocolate for some extra sweetness in every bite.
Prep Time25 mins
Cook Time25 mins
10 minutes resting time15 mins
Course: Biscotti
Cuisine: Italian
Keyword: amond biscotti, lemon biscotti, wild blueberry
Servings: 36 biscotti
Calories: 105kcal
Author: Marisa

Ingredients

  • 1 3/4 cup all purpose flour
  • 1/2 cup almonds finely ground
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt I used fine sea salt
  • 3/4 cup dried wild blueberries
  • 1/2 cup white chocolate chips
  • 3/4 cup vanilla sugar
  • 1/3 cup melted butter
  • 2 large eggs
  • zest of 1 large lemon about 1 heaping tablespoon
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon of Limoncello liqueur you can substitute freshly squeezed lemon juice
  • lightly beaten egg white from one egg for brushing the logs
  • 1/2 cup white chocolate melted (for drizzling)

Instructions

  • Preheat the oven to 350 degrees F.
  • Line a large cookie sheet with parchment paper and set aside.
  • In a large bowl combine the all purpose flour, finely ground almonds, baking powder, salt, wild blueberries and chocolate chips.
  • Stir and set aside.
  • In a separate smaller bowl, whisk together the vanilla sugar, melted butter, eggs, lemon zest, vanilla extract and Limoncello liqueur.
  • Add the wet ingredients to the flour mixture and stir with a wooden spoon till thoroughly combined.
  • Transfer the biscotti dough to a lightly floured work surface and divide in two.
  • Dust hands with flour and roll 1 portion at a time into a 12 inch log.
  • Transfer logs to prepared cookie sheet.
  • Brush each log with the beaten egg white.
  • Bake in the preheated oven for 25 minutes.
  • Remove the cookie sheet from the oven and place the cookie sheet on a cooling rack and allow to cool for 10 minutes.
  • Transfer the logs one at a time to a cutting board and slice diagonally to about 3/4 inch pieces.
  • Place the sliced biscotti upright on the baking sheet and return to the oven to bake for an additional 15 minutes or till golden brown in color.
  • Transfer to a wire rack to cool.
  • Melt 1/2 cup of white chocolate in microwave safe bowl then thin it with a little bit of vegetable oil for easy drizzling.
  • Drizzle the biscotti with the melted white chocolate and allow the chocolate to set before serving.

Nutrition

Calories: 105kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 32mg | Potassium: 84mg | Fiber: 1g | Sugar: 9g | Vitamin A: 66IU | Calcium: 28mg | Iron: 1mg

 

Filed Under: Biscotti, Cookies, Dessert Tagged With: biscotti, blueberry, cookie, Lemon, white chocolate

Triple Chocolate Cookies

January 31, 2019 by Marisa 15 Comments

Decadent triple chocolate cookies. These cookies are soft and chewy with loads of gooey chocolate.

When it comes to decadent cookies these Triple Chocolate Cookies certainly fit the bill.

Decadent triple chocolate cookies. These cookies are soft and chewy with loads of gooey chocolate.

This post was originally published on February 4, 2015 and republished Jan 31, 2019 with updated photos and content.

They’re a trifecta of pure cocoa and chock full of both semisweet and white chocolate chunks as well as white chocolate chips.

The addition of instant coffee granules elevates these heavenly cookies with amazing mocha flavour!

You’ll find them soft and chewy with loads of gooey melted chocolate when bitten into…just the way I like my cookies.

 

Decadent triple chocolate cookies. These cookies are soft and chewy with loads of gooey chocolate.

These triple chocolate cookies are just about ready to hit the oven right after mixing the dough together. However, if you love and want more of that concentrated chocolate flavour, then do chill the dough overnight.

This cookie dough is a rather stiff dough to start off with. So, if you do chill the dough overnight then simply remember to allow the dough to sit at room temperature for about an hour or two. This will make it easier to scoop out and bake.

A good old tablespoon is enough to scoop up chunks of cookie dough for baking. However, if you have a small ice-cream scoop of about 1 and a half inch to 2 inches, this would work even better. It allows you to swoop in and scoop and releases the cookie dough without much effort.

Decadent triple chocolate cookies. These cookies are soft and chewy with loads of gooey chocolate.

You’ll probably get a good 3 dozen medium size cookies…give or take a few!

However you can make them larger if you wish.

Simply remember to adjust the baking time accordingly for bigger cookies.

Decadent triple chocolate cookies. These cookies are soft and chewy with loads of gooey chocolate.

Tips for making soft triple chocolate cookies

A useful tip to chewy gooey cookies, is not to over bake them.

For cookies with soft and chewy centres, bake them for about 8 minutes. They’ll be very fragile when removed from the oven so allow them to cool in the baking pan placed over a cooling rack.

If you like them crispier around the edges then simply bake them for 10 to 12 minutes.

Decadent triple chocolate cookies. These cookies are soft and chewy with loads of gooey chocolate.

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Decadent triple chocolate cookies. These cookies are soft and chewy with loads of gooey chocolate.
Print Recipe
0 from 0 votes

Triple Chocolate Cookies

Triple chocolate cookies, chock full of both semi-sweet and white chocolate chunks and semi-sweet chocolate chips. A heavenly decadent cookie.
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cookie, Triple chocolate, Soft and chewy
Servings: 36
Author: Marisa

Ingredients

  • 2 1/2 cups all purpose flour
  • 3 tbls unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp instant coffee granules
  • 3/8 tsp salt
  • 1 cup unsalted butter softened
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped semi-sweet chocolate
  • 1 cup chopped white chocolate

Instructions

  • Preheat oven to 375*
  • Line 2 cookie sheets with parchment paper.
  • In a medium size bowl combine the flour, unsweetened cocoa powder, baking soda, coffee, salt and set aside.
  • In a large bowl using an electric mixer, cream the butter and both the sugars together. Add the eggs and vanilla and mix till blended. Mix in the flour mixture. Stir in the chocolate chips, chopped semi-sweet chocolate and chopped white chocolate.
  • Using a cookie scoop or spoon, form balls into large walnut size chunks of dough. Bake 10 to 12 minutes, they should look just barely set with a shiny sheen. Remove from oven and let cool 15 mins.

Notes

This recipe was adapted from The Best of Better Baking by Marcy Goldman. One of my favourite cookbooks, with lots of insightful information to turn anyone into a better baker.

 

Filed Under: Cookies, Dessert Tagged With: chewy, cookies, dark chocolate, moist, semi-sweet chocolate, white chocolate

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