Blueberry season is in full swing and we can’t seem to get enough. Once a week during the summer and fall, we take a trip down a winding country road to Larriland Farms, a sprawling pick-your-own farm with an iconic red barn stocked with shiny fruits, fresh vegetables, homemade jams, baked goods, and cold drinks, which are much needed after sweating our butts off in the fields. Blueberries bushes are just the right height for the kids, easy for little hands to pick, and have no thorns, unlike the raspberry bushes which always have the kids in tears when the thorns snag their clothes and prick their arms. We leave looking like we’ve just been attacked by a gang of feral cats.
Since the fields were closed and we ran out of blueberries, I was desperate to try and avoid a blueberry meltdown. Have I mentioned we love blueberries? However, I was able to locate a random bag of dried blueberries in the bottom of the Biscotti Bin and we came up with Blueberry Almond Biscotti with blue, green, and white nonpareils, at my daughter’s insistence. She loves anything topped with sprinkles. She hates pickles but I think if we put sprinkles on top she would eat them! I’m not sure the nonpareils add much flavor to the biscotti, but they look fabulous pressed onto the top.
Blueberry Almond Biscotti with Nonpareils
2 cups all-purpose flour
½ cup finely ground cornmeal
½ cup almond flour
½ cup granulated sugar
2 teaspoons double-acting baking powder
1 teaspoon salt
1 teaspoon vanilla extract
½ cup dried blueberries
½ cup finely chopped almonds
1 tablespoon nonpareils
1. Preheat the oven to 350 degrees and place the rack in the middle of the oven.
2. In a large flat bottomed bowl, whisk together the flour, cornmeal, almond flour, sugar, baking powder, and salt.
3. In a smaller bowl, whisk together the eggs and vanilla extract.
4. With a rubber spatula, stir the egg mixture into the flour mixture until the dough just starts to come together. Dust your hands with flour and knead the dough in the bowl until all the ingredients are incorporated and the dough is tacky.
5. Add the blueberries, almonds, and nonpareils and knead the dough until incorporated, about 10 to 20 times.
6. Separate the dough in half. Form two logs, approximately 3 inches wide and 1 inch high on a parchment lined baking sheet. Leave several inches between the logs, the dough will spread as it bakes. Press the top of each log with nonpareils.
7. Bake in a preheated 350 degree oven for 30 minutes, or until the tops begin to crack or split. Transfer logs to a wire cooling rack to cool completely.
8. Transfer biscotti logs to a cutting board. Slice the biscotti on a diagonal and place cut side down on the same parchment lined baking sheet. Bake for an additional 20 minutes, turning the biscotti once halfway through. Transfer to a wire rack and let cool completely.
What to do with the ends #2: Feed the ends to the ducks.