Blueberry Cinnamon Biscotti

Well, for back to school night I thought it would be nice to take a little something to the kids' teachers. No, it was NOT a kissing up thing either! LOL I was in a baking mood and didn't want to take cookies, so I decided to make biscotti. I found this basic recipe, tweaked it a little bit and came out with a great result. Biscotti means twice baked, which is the secret to getting crunchy little cookies! Hope you enjoy!

Blueberry Cinnamon Biscotti

1/2 c butter, softened

1 c sugar

4 eggs

3/4 tsp vanilla extract

1/2 tsp cinnamon extract

3 c flour

1 T baking powder

3/4 c dried blueberries

3/4 c cinnamon chips

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cinnamon extracts. Combine flour and baking powder; gradually add to creamed mixture. Stir in cranberries and vanilla chips. This is a sticky dough.

On an ungreased baking sheet, divide into 3 portions. With lightly wet hands, shape each into a 10x2 rectangle. Bake at 350 for 20-25 minutes, or until lightly browned. Cool for 5 minutes.

transfer to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices. Place cut side down back on the ungreased baking sheet. Bake for 10 minutes, flip to the other side and bake for 5 to 8 more minutes, or until golden brown. Remove to wire racks to cool. Store in an airtight container.

For an easy glaze, take the remaining cinnamon chips and put them in a microwave safe bowl. Microwave for 30 seconds at a time, stirring after each, to melt the chips. Pour into a zip top bag and snip a little bit of one corner off. Drizzle over the cooled biscotti. If you don't want to drizzle, simply dip the ends in the melted chips. Happy baking!