Wild Blueberry Biscotti

• 1/3 cup whole almonds
• 1/3 cup shelled pistachio nuts, 1/3 cup pine nuts
• 2 1/2 cups self-rising flour
• 1/2 cup sugar, 1/2 tsp salt
• 1 tablespoon fennel seed
• 2/3 cup dried Wild Blueberries, 2 eggs
• 2 1/2 tablespoons Honey
• 1/2 tsp vanilla extract
• 3 drops almond extract, 2 tsp orange flower water, optional
• 5 oz dark, semi-sweet or white chocolate

Preparation

1 Preheat oven to 350°F. Place the almonds, pistachios and pine nuts on a baking sheet and toast in a preheated oven for 8-10 minutes to bring out their flavor. Allow to cool.
2 Measure the flour, sugar, fennel seed, salt and Wild Blueberries into a mixing bowl. Break the eggs into a bowl, mix in the honey, then add the vanilla extract, almond extract and orange flower water.
3 Add this mixture to the dry ingredients and combine to form stiff dough.
4 Cut the dough in half and form two sausage lengths. Flatten shapes slightly, transfer to baking sheet and bake in preheated oven for 25 minutes.
5 Allow to cool overnight, slice thinly with a bread knife, lay slices out onto a baking sheet and dry in preheated oven 300°F for 35 minutes. Allow to cool and store in an air-tight container.
6 Finish by dipping Wild Blueberry Biscotti in dark, semi-sweet or white chocolate and set to dry on greaseproof paper.

Source: Wild Blueberry Association of North America