Almond Blueberry Biscotti

I scrounged the internet for this recipe one day awhile back after Katie had been talking to me about making chocolate hazelnut biscotti (which still sound better than these, but anyhow...). These are quite yummy nonetheless. And I've never been someone to even really like biscotti in a café or whatever. But these are a nice change. I've only ever made the dried apple/cinnamon variety, though the original recipe sounds good too. Or I was thinking that dried cherries would also be a nice alternative, though I've never made them.

2 C white flour (I use whole-wheat)
1 1/2 tsp. baking powder
3/4 C sugar
1/4 C unsalted butter
1 egg
1/2 C milk
1 tsp. vanilla
3/4 C dried blueberries
3/4 C unsalted bleached almonds



1. Preheat the oven to 350 degrees Farenheit. Mix together the flour, baking powder and sugar with a mixer. Add the butter and mix until crumbly.

2. Add the egg, milk and vanilla and mix again. Mix in the blueberries and almonds.

3. Form two rolls, each approximately 25 cm (10 inches) long. Place the rolls on parchment paper on a baking sheet. Cook for 35 minutes.

4. Take out of the oven and let cool for 20 minutes.

5. Cut diagonally with a sharp bread knife. Slices should be 2 cm (3/4 inch) thick. Place the slices on the baking sheet again and cook for 25 minutes at 350 degrees Farenheit, turning the biscotti halfway through cooking time. Let cool.

Variations:
- chocolate chip and pistachios
- dried apples and cinnamon
- white chocolate chips and orange zest, etc.