Blueberry Lemon Biscotti

Recipe 

3 1/2 cups all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1/4 canola oil

1 1/4 cups sugar

2 eggs

2 egg whites

2 tsp lemon zest (2-3 lemons) - I used lemon juice since I didnt have zest

1 tsp almond extract (Optional - I just put in a little extra vanilla)

1 tsp vanilla extract

1 1/2 cup blueberries (I used frozen)

Divide dough in half. Spread each half into a rectangle using your hands and some plastic wrap (I wrapped the dough in plastic wrap and then spread it out with my hands through the plastic wrap)

When spread out transfer to a baking sheet covered with parchment paper. 

Bake at 375 for about 20 minutes. Mine were soft and not really crunchy like a biscotti but the bottoms were getting burnt so I took them out anyway and they were still delicious! 

Once their out of the oven cut them in a diagonal to get nice diagonal strips of biscotti. I then iced them with a simple confectioners sugar and water icing! 

I would recommend keeping them in the refrigerate.