20 Servings
1 Hour, 45 Minutes
Allergens
This recipe is adapted from the mandelbroit recipe from my 90-year-old friend, Goldie. It’s delicious and works always!
Yields about 40 cookies
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, mix together wet ingredients then add in all dry ingredients, up to salt.
Once dough starts to form, mix in orange zest, dried blueberries and chopped pecans.
Form into logs on Gefen Parchment-lined baking sheet. Make sure to separate the logs more than you would for regular cookies, because it does spread a lot.
Use a knife to mark where you’ll be slicing the biscotti after it bakes.
Bake for 30 minutes.
Remove from oven and let cool. If logs are now touching, just separate them with a knife. Slice into biscotti and lay each piece on its side.
Reduce oven temperature to 300 degrees Fahrenheit. Put trays back into the oven and bake until biscotti hardens, about 30 minutes.
