Ingredients
2 large eggs, room temperature2/3 cup sugar1/2 teaspoon almond extract1-3/4 cups all-purpose flour1/2 teaspoon baking soda1/4 teaspoon salt3/4 cup dried blueberries1/2 cup sweetened shredded coconut1/2 cup unblanched almonds, coarsely chopped
Preparation
In a large bowl, beat the eggs, sugar and extract until thick and lemon-colored. Combine the flour, baking soda and salt; gradually add to egg mixture and mix well. Stir in the blueberries, coconut and almonds.
Divide dough in half. Using lightly floured hands, shape each into a 9x2-1/2-in. rectangle on parchment-lined baking sheets. Bake at 350° for 20 minutes or until firm and lightly browned.
Place pans on wire racks. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on ungreased baking sheets. Reduce heat to 325°. Bake for 5-7 minutes on each side or until lightly browned. Remove to wire racks. Store in an airtight container.
