Preheat oven to 350° F and line a baking tray with parchment paper.

In a large bowl, whisk eggs and sugar together until thick and lemon colored, about 3 minutes. Whisk in lemon juice and zest.

In a medium bowl, whisk together flour, baking powder, salt, and anise seed. Add frozen blueberries and toss to coat. Fold dry ingredients into the egg and sugar mixture and stir until thoroughly combined. The dough will be stiff and slightly sticky.

Transfer dough to the parchment paper-lined baking tray. With wet hands, shape dough into a log about 12 inches long and 3½ inches wide. Bake for 30 minutes, until the top is beginning to brown and is firm to the touch. Cool on a rack for 15 minutes.

Line a second baking tray with parchment paper. Transfer loaf to a cutting board. With a bread knife, slice loaf into ½-inch slices. Arrange slices on the tray, cut side down. Bake for 8 minutes, turn slices over, and bake for a further 8 minutes.

Remove from the oven and cool on a rack. When biscotti are thoroughly cool, transfer to a tin, cover and store in a cool, dark cupboard. They will keep for several weeks.

Serve biscotti on their own with coffee or tea, dip them into a cranberry bourbon toddy, or spoon bites of gelato or ice cream on top and crunch.

Recipe featured in the story, Running on Empty, in the Fall 2024 issue of Edible Alaska.