About

Recipe By: Chef Nick Malgieri

Make this for: Snack

This Recipe Makes: 40 Serving(s)

Summary

This recipe is a great treat to bring to a tea party to share! The recipe author, Chef Nick Malgieri is an award-winning cookbook author and Director of the Baking Department, Institute of Culinary Education, New York

What you'll need

• 3 cup unbleached all-purpose flour
• 1/3 cup sugar
• 1 tsp. baking powder (low sodium used n the analysis)
• 1/2 tsp. salt
• 1/4 tsp. ground cinnamon
• 1 1/2 slice unsalted butter, slightly softened, cut into 20 pieces
• 2 tsp. finely grate lemon zest
• 1 1/4 cup dried blueberries
• 3 large eggs, lightly beaten

Instructions

• Step 1
  Set rack in the middle level of the oven; preheat to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper; set aside. In a bowl of stand mixer, combine flour, sugar, baking powder, salt and cinnamon. With the flat beater, stir on lowest speed. Mixing on lowest speed, add the butter a few pieces at a time just until absorbed. Add lemon zest, blueberries and eggs; continue to mix on lowest speed until dough masses around the beater.
• Step 2
  Scrape dough to a floured work surface and gently knead into a smooth cylinder. Cut the dough in half and roll each to a cylinder about 15 inches long. Arrange the dough on the pan, equally distant from the sides of the pan and from each other; gently flatten. Bake until golden and firm, about 30 minutes. Cool thoroughly; slice each loaf diagonally into 1/2-inch biscotti. Arrange on the cookie sheet and return to the oven to toast briefly to light golden.

Diabetic Exchanges

• Carbohydrate: 1