Ingredients
1 1/2 teaspoons baking soda
1 pint fresh blueberries
1 1/2 cups white sugar
2 eggs
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon salt
1 cup chopped almonds
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Clean yolk-white separation — essential for meringues and custards
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Baking steel for superior heat transfer — pizza, artisan bread
Julia Child's baking companion — master bakers teach technique
Individual cups for perfectly shaped poached eggs
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Clean yolk-white separation — essential for meringues and custards
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Baking steel for superior heat transfer — pizza, artisan bread
Julia Child's baking companion — master bakers teach technique
Individual cups for perfectly shaped poached eggs
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preheat oven to 350 degrees f (175 degrees c). line baking sheets with aluminum foil or parchment paper. puree blueberries in a food processor or blender. in a medium bowl, cream sugar and shortening together. beat in eggs, then stir in the blueberry puree. sift together the all purpose flour, whole wheat flour, baking soda and salt; stir into the blueberry mixture. finally, stir in the chopped almonds. drop dough by heaping teaspoons onto the prepared cookie sheets. bake for 13 to 15 minutes in the preheated oven. cool on the baking sheet or remove to cool on wire racks.