- 1 1/2 cups sugar
- 1 stick butter, softened*
- 3 large eggs*
- 1 tsp vanilla
- 1/2 tsp salt
- 1 tsp baking powder
- 12 oz shelled chestnuts -- (1 lb fresh in the shell)*
- 2 cups flour, unbleached, all-purpose
- 2 oz dried blueberries (optional)
Directions:
- Preheat oven to 350*F.
- Using a food processor, grind chestnuts until fine and set aside.
- Mix first 6 ingredients well. Add baking powder, chestnuts and flour. Mix well. Stir in the dried blueberries.
- Remove dough from bowl and form 2 balls. Flour a cutting board and shape the dough into 2 loaves about 10" x 3" x 3/4" thick. Lift off onto a greased baking sheet.
- Bake 40 minutes. Remove and allow to cool completely.
- Preheat oven (or reduce temp) to 325*F.
- Slice loaves into 3/4" slices. Stand them on end on the baking sheet. (You may want to sprinkle them with a cinnamon/sugar combination, if you like sweeter biscotti)
- Bake at 325 deg. F. for another 15 minutes. Turn the oven off and allow to cool in the oven.
*Ingredients available at Belltown
