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 and pure white chocolate chips then drizzled with more melted white chocolate for some extra sweetness in every bite.

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 flavors and ingredients to suit your tastes.

They are also far lower in fat then 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!

Furthermore, they make perfect little dunkers for a morning cup of freshly brewed coffee or a hot cup of tea to while away a lazy afternoon. Or better yet, these lemon scented biscotti make a lovely accompaniment to scoops of lemon granita. A delicious pairing for these wilting days of summer.

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!

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!

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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 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!

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

Therefore with only two ingredients and five minutes of prep time you simply must try your own Vanilla Sugar. …and then bake some biscotti of course!

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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.

Course: Biscotti

Cuisine: Italian

Servings: 3 dozen

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.