Blueberry Almond Biscotti

Preheat oven to 375ºF.

Beat butter with an electric mixer for about 30 seconds then add sugar, baking powder and beat until combined. Add eggs and almond extract and beat until combined. Gradually add flour and beat in as much as you can with the mixer. Stir in any remaining flour by hand. Stir in blueberries and almonds.

Divide dough into half. On a lightly floured surface and with lightly floured hands, shape the dough into a log about 10 x 2 inches. Place dough onto an ungreased cookie sheet about 3 inches apart.

Bake for 25 minutes or until the top is lightly browned. Cool pan on a wire rack for 20 minutes. (It’s important to let it cool otherwise it will crumble and break if you try to cut it while hot)

Reduce oven temperature to 300ºF. Cut each roll diagonally into ½ inch thick slices.

Place slices upright on the cookie sheet about ½ inches apart and bake for 15 minutes. Cool biscotti on wire racks. Store in airtight container.