3eggs, separate 1 egg, reserving the egg white for an egg wash
2tspbaking powder
8ozfresh blueberries
1cupmacadamia nuts, chopped
1cupunsweetened coconut flakes
2tbspraw sugar, for topping
optional, melted white chocolate and dried food grade lavender
Instructions
Preheat the oven to 300 degrees. Line a baking sheet with parchment paper and set aside.
Separate one egg and set the egg white aside for an egg wash.
Add the butter, white sugar, and brown sugar to a mixing bowl and mix on high for 3 minutes until light and fluffy.
Add the eggs and extract and mix to combine.
Add all of the dry ingredients except for the blueberries and macadamia nuts and mix until just combined.
Fold in the blueberries and nuts.
Separate the dough into two. Form two 10" x 2" logs on the baking sheet.
Add a tablespoon of water to the reserved egg white and whisk to form an egg wash. Brush over the top of the logs. Sprinkle 1 tbsp raw sugar over the tops.
Allow the biscotti to bake for 45 minutes.
Let cool for 30 minutes.
Preheat the oven to 275. Line two baking sheets with parchment paper.
Use a serrated knife to cut the biscotti into 1/2" to 3/4" cookies. Place the biscotti onto the prepared baking sheets.
Brush the tops with the remaining egg wash. Sprinkle the remaining 1 tbsp of raw sugar over the top.
Let the biscotti bake for 45 minutes.
Allow them to cool.
If desired, dip the biscotti into melted white chocolate and garnish with a sprinkle of food grade dried lavender.