Blueberry Lemon Biscotti

Blueberry Lemon Biscotti

(32 – 34 Pieces)


  • 2 pkgs. “JIFFY” Blueberry Muffin Mix
  • 1/4 cup instant lemon puddng mix
  • 1/4 cup flour
  • 1/4 cup margarine or butter, softened
  • 2 eggs
  • white chocolate (optional)
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Blueberry Muffin Mix


Preheat oven to 375°F. Line baking sheet with parchment paper.

Combine muffin mixes, pudding mix, flour and margarine or butter. Add eggs and stir until blended. Divide in half and form each into 12” long by 2” wide strip. Place on baking sheet. Bake 20 – 25 minutes. Cool completely. On cutting board, cut diagonally into 3/4” thick strips. Place on sides on a parchment lined baking sheet. Bake an additional 7 – 10 minutes. Cool. Melt white chocolate and spread on tops (optional).

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