Blueberry Biscotti 1989

• 3 tablespoons butter, room temp
• 1/2 cup granulated sugar, plus
• 2 tablespoons granulated sugar
• 1 1/2 cups flour, plus
• 2 tablespoons flour
• 1 teaspoon baking powder
• 1 pinch salt
• 1 lemon, zest of (optional)
• 2 large eggs
• 2/3 cup sliced almonds or 2/3 cup slivered almonds, toasted
• 1/3 cup fresh blueberries
• 1 tablespoon anise seed

1. Preheat oven 350 degrees F.
2. Line cookie sheet with parchment.
3. Cream butter and sugar until fluffy.
4. Add eggs one at a time.
5. Sift in all dry ingredients.
6. Fold in the almonds then the fruit lightly.
7. Make into two large logs and flatten down to 4 inches wide.
8. Keeping each well apart for rising.
9. Bake 30 minutes or until firm.
10. Remove and cool.
11. Slice into 1/2 inch slices.
12. Place back onto parchment and bake cut side down another 15 minutes, turning mid way thru, so both sides get toasted.

butter, granulated sugar, sugar, flour, flour, baking powder, salt, lemon, eggs, almonds, fresh blueberries, anise seed

Taken from www.food.com/recipe/blueberry-biscotti-1989-75073 (may not work)