Lemon & Blueberry Biscotti Bites

Ingredients:
2 c. all-purpose flour, plus two tablespoons if needed
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. granulated sugar
2 Tbsp. freshly grated lemon zest
1/4 c. plus 2 Tbsp. Lemon Olive Oil
2 large eggs
1 tsp. vanilla extract
3/4 c. fresh or dried blueberries

Preheat oven to 325F. Prepare a well-greased 9x13 baking pan.

To a large mixing bowl, add flour, baking powder and salt and whisk together to combine.

In a separate large bowl, add lemon zest to the granulated sugar and mash well to mix them together and let the lemon zest in fuse the sugar.

Add butter and lemon sugar and cream them together with hand mixer until well combined and mixture is smooth and fluffy. Add eggs and vanilla extract and mix well to combine.

Add the dry to the wet ingredients, incorporating the additional flour only if necessary. Dough should be thick and sticky, but not over-moist. Gently add the fresh blueberries so as to not pop them too much (or use dried).

Spread dough evenly into baking pan. Bake 25-30 minutes until top is golden (may crack, but that's OK) and toothpick comes out clean.

Remove from heat and allow to cool, but when still slightly warm cut into bite-sized pieces (approximately 2"x2"). Place biscotti bites on a parchment-lined baking sheet. Ensure the bites are not crowded so air can flow freely between them. Place baking sheet in oven and bake another 15-20 minutes until bites are well-toasted.

Notes: Bites will continue to harden once fully cooled. For chewier bites, toast less time. For crunchier bites, toast longer. Dress prepared bites with icing sugar, more lemon zest or a scant drizzle of icing sugar or glaze. Beautiful as a sweet dessert item on a charcuterie board with mild cheeses, or excellent served with tea or coffee, over yogurt for breakfast, or take as an easy coffee-break snack.