Air-Fried Blueberry and Almond Biscotti

Instructions

• 1

  Insert the wire rack in the bottom position. Set the oven to Bake, Convection, 170°C, for 20 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 and egg yolk, 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 26cm 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 20 minutes. Halfway through cooking, rotate the pan and continue cooking.

• 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, 140°C, for 12 minutes and press Start.

• 9

  Using a serrated knife, cut each loaf into approximately 1.5cm thick slices. Place half the slices, in a single layer, in the air fry basket.

• 10

  Place the basket in the top position and cook for 12 minutes.

• 11

  The biscotti should be golden and feel dry to the 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.