Air-Fried Blueberry and Almond Biscotti

Instructions

• 1

  Insert the wire rack into position 6. Set the oven to Bake, Convection, 355°F, for 25 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Place the flour, ground almonds and baking powder in a bowl and stir to combine. Set aside.

• 3

  Using a stand mixer fitted with the paddle attachment, beat the butter, sugar, lemon zest and salt until pale and creamy. Add the eggs one at a time, scraping the side of the bowl occasionally.

• 4

  Add the flour mixture and mix until just combined. Remove the bowl from the mixer and fold through the blueberries.

• 5

  Turn the dough out onto a floured countertop. Divide into two portions and shape each portion into a loaf, approximately 11-inches long. Place the loaves in the parchment paper-lined roasting pan, evenly spaced so there is room for them to spread.

• 6

  Once preheated, place the pan in the oven and cook for 25 minutes.

• 7

  The loaves should be golden brown. If not, cook them a little longer.

• 8

  Cool the loaves in the pan for 5 minutes. Meanwhile, adjust the oven to Air Fry, Super Convection, 300°F, for 10 minutes and press Start.

• 9

  Using a serrated knife, cut each loaf into approximately ¾-inch thick slices. Place half the slices, in a single layer, in the air fry basket.

• 10

  Place the basket in rack position 3 and cook for 10 minutes.

• 11

  The biscotti should be golden and feel dry to touch. If not, cook them a little longer. Transfer to a wire rack to cool. Repeat with the remaining slices.

• 12

  Biscotti can be stored in an airtight container for up to 2 days.