Sunday, December 12, 2010

Day #12 - 25 Days of Christmas Cookies {Chocolate Raspberry Biscotti}

Chocolate Raspberry Biscotti

1 cup fresh raspberries
2 tablespoons sugar
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
6 tablespoons unsalted butter
2 eggs
3/4 cup bittersweet chocolate chips

In a small pan on medium heat, cook 1 cup fresh raspberries and 2 tablespoons sugar. Slowly bring to a boil and then set aside to cool.

Preheat oven to 350 degrees. Butter and flour a large baking sheet.

In a bowl, whisk together flour, baking soda and salt.

With an electric mixer, in a second bowl, beat together sugar and butter until light and fluffy. add eggs and beat until well combined.

Fold in the cooled raspberry mixture, then stir in the flour mixture to form a stiff dough (add a little more flour if the dough is too wet). **Note: Do not freak out if your dough is a purple color.** Stir in chocolate chips.

Flour your hands and then, on the prepared baking sheet, form the dough into 2 slightly flattened logs 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, cook on a rack.

Store in an airtight container for about a week or in the freezer for 1 month.

Recipe from

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