Blueberry Lemonade Biscotti

1. Heat the blueberries and 2 tablespoons sugar over medium heat and bring to a boil. Simmer, stirring occasionally, until reduced by one third. Remove from heat and strain to remove seeds. Set aside to cool.

2. In a large bowl, cream butter and remaining 1 1/3 cups sugar until light and fluffy. Add eggs one at a time, mixing well between each addition. Add blueberry sauce and lemon zest and mix until well blended.

3. In a separate bowl, combine flour, baking powder and salt. Add to the batter and mix until combined, then refrigerate dough for 10 minutes.

4. Preheat oven to 350F. Lightly grease two baking sheets.

5. Remove dough from refrigerator and separate into four equal parts. On a lightly floured surface, roll each part into a log about 12 inches long. Place two logs on each baking sheet, and lightly press they are about 3 inches wide. There should be at least 2 inches between the logs.

6. Bake for 25-30 minutes, until firm. Don’t let them get brown! Remove from the oven (but don’t turn it off), and allow to cool for about 10 minutes.

7. Place on a cutting board, and make diagonal cuts about 3/4 inch wide. Place the pieces back on the baking sheets with the cut sides down.

8. Bake for about 8 minutes, then flip the pieces over and bake for 8 more minutes. They should be lightly toasted. Allow to cool completely. Store in an airtight container, or make glaze as follows.

9. To make the glaze, whisk together powdered sugar, milk and lemon juice. Dip the top of each biscotti in the glaze, then set on a rack to dry. Drizzle biscotti with any leftover glaze if desired. Allow glaze to set, then store in an airtight container.