I love Biscotti, not the nasty stale things you get in the store but the real thing. I had the wonderful opportunity to visit Italy back in 2005 and although I loved it, I don’t think I would want to live there. I, however, would very much like to live in one of their coffee bars, drink Italian coffee all day and eat biscotti. I would also totally drive a Seafoam Green Vespa.
Sadly I don’t live in a coffee bar (or drive a Vespa) so I’ll have to settle with my little stove-top espresso pot and homemade biscotti for my morning coffee. But you know what? That’s ok because homemade biscotti is wonderful and nowhere near as difficult to make as a lot of recipes would have you believe.
When I was making these, I wanted something that was sweet but still quite fresh-tasting. I picked up some Raspberries from the local German Grocery Store and thought, yes, these will do nicely.
We have rain here, looks like it’s going to be an overcast Memorial Day weekend. At least I wont have to water the garden. I hope you all have better weather and a great weekend!
Chocolate Raspberry Biscotti
Heavily modified from Gourmet, December 1994
In a small pan on medium heat, cook 1 cup fresh raspberries and 2 Tbsp sugar. Slowly bring to the boil and then set aside to cool. There should still be a few lumps left in, you can strain it to remove the lumps and the seeds if you wish, I didn’t bother.
Preheat oven to 350F. Butter and flour a large baking sheet.
In a bowl, whisk together 2 1/2 cups Unbleached All Purpose Flour, 1 Tsp Baking Soda and 1 Tsp Salt.
With an Electric Mixer, in a second bowl, beat together 1 cup granulated sugar and 6 Tbsp unsalted butter until light and fluffy. Add 2 eggs and beat until well combined.
Fold in cooled raspberry mixture, then stir in flour mixture to form a stiff dough (add a little more flour if the dough is too wet). Stir in 3/4 cup bittersweet chocolate chips.
Flour your hands and then, on the prepared baking sheet, form the dough into 2 slightly flattened logs. They should each be about 12 inches long and 2 inches wide.
Bake logs for 35 minutes or until slightly firm to the touch. Cool on the baking sheet for 5 minutes.
On a cutting board, cut the cooked logs diagonally into 3/4 inch slices. Arrange, sliced side down, back onto the baking sheet and bake until crisp (about 10 minutes). When done, cool on a rack. Stores in airtight containers for about a week or in the freezer for 1 month.