Perfect for nibbling with coffee, these Wild Blueberry Biscotti are a delightful Italian cookie — and perfect for holiday gifting too.

Two Wild Blueberry Biscotti cookies sit on a plate with a coffee nearby.

A college classmate of mine emailed me recently. As our class secretary, I keep a running log of what our class is doing so I hear from classmates on the regular. Then I take their news and transform it into a column that appears in our college alumni magazine (along with ones for every class year) quarterly.

This particular classmate has transformed a passion into her life’s work. It’s pretty amazing, and reading about her life (in Italy!) made me super happy. This is the part of being class secretary that I love — hearing from my classmates about the amazing things they have done with their lives.

As I sat down this morning to write about this Wild Blueberry Biscotti recipe, I was reminded of that classmate. I wonder if she has a favorite bakery for biscotti. And what would she dip it in, if she had some?

Biscotti are Italian cookies that are baked twice to achieve a texture perfect for dipping in coffee and espresso drinks.

Dry ingredients like flour, sugar and salt are shown in a mixing bowl.

Making this Wild Blueberry Biscotti recipe begins with the measuring and mixing. Sift the dry ingredients together.

A crumbly dough dotted with wild blueberries is shown in a mixing bowl.

Add the blueberries. Whisk together the wet ingredients. Then mix the wet into dry. It will form a crumbly mess — and yes, that’s what you want.

Then you turn the dough out onto a floured board and knead it together. It will become a shapeable dough.

Of course, I should warn you: this is a messy recipe. You will get dough on your hands, on the board, all over. But, if you use wet hands to knead the dough, you’ll have less sticking.

A wet log of dough is shown on parchment paper.

Once the dough forms a ball, you place it on a parchment-lined baking sheet. Finally, form it into a log — about 12-inches long and 1/2 -inch thick — and bake.

A browned loaf with dots of blueberries is shown sliced on parchment paper.

That was the first bake. Once it’s done, let it cool before slicing it. Then spread those slices out onto the parchment-lined baking sheet and bake again. But, be careful when putting those slices on the baking sheet: Overcrowding will lead to the biscotti not crisping well. Just say no to overcrowding!

A slice of blueberry biscotti is balanced on a coffee cup.

After the second bake, the blueberry biscotti are ready to be enjoyed with coffee or espresso drinks. Don’t be afraid to dip the cookies in (in fact, it’s encouraged!).

Do you keep in touch with your college classmates?

Wild Blueberry Biscotti

Yield: 24 pieces

Ingredients

2 cups all-purpose flour
½ cup sugar
1 tsp baking soda
½ tsp salt
1 cup frozen wild blueberries
3 large eggs
1 tsp vanilla extract

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, sift together the flour, sugar, baking soda and salt until well combined. Stir in the blueberries.
In a small bowl, beat together the eggs and vanilla extract. Pour into the dry mixture and stir until combined. The mixture will be crumbly but should be moistened.
Turn the dough out onto a floured board and knead well for 2-3 minutes, until the dough comes together. The blueberries will burst, and it will be a wet but form-holding dough. Transfer to the prepared baking sheet and shape into a 12-inch-long, 1-inch-thick log.
Slide the baking sheet into the oven and bake for 30 minutes. Transfer to a wire rack and cool for 10 minutes.
Reduce the oven to 325 degrees.
Slice the biscotti into ½-inch thick pieces on the diagonal. Place on the baking sheet and bake for 7-8 minutes per side, flipping once. You will probably need a second baking sheet for this. Once done, transfer the biscotti pieces to a cooling rack and cool completely.
Store in an airtight container and enjoy within a week.