Wednesday, February 29, 2012
Chocolate Raspberry Biscotti with Almonds
These are made with cocoa powder and raspberry jam is added. They are really good. I thought about dipping half in chocolate or white chocolate, I'll do that next time. I also did the second bake for 10 minutes so they aren't teeth shattering hard, but if you want dunkers make sure you do the second bake for the full 15 minutes. These were yummy with my mid morning coffee, my after nap snack on Saturday and for breakfast on my way to church on Sunday.
Chocolate, Raspberry Biscotti with Almonds
The Best 50 Biscotti Recipes
1/2 cup sugar
1/4 cup butter, softened
1 medium egg
2 cups all purpose flour
1/3 cup cocoa powder
3/4 tsp. baking powder
3/4 cup raspberry jam
1 cup slivered almonds, toasted
In a medium bowl, cream sugar and utter. Mi in egg. In a small bowl, combine flour, cocoa and baking powder; add to butter mixture. Stir in jam. Divide dough in halves or thirds. On a well-floured surface, shape into logs. Transfer logs to a parchment paper-lined or lightly sprayed baking sheet, and bake in a preheated 325º oven for 25 minutes or until firm and lightly browned. Cool on a rack for at least 5 minutes. Cut logs on the diagonal into 3/4 inch slices. Return slices to baking sheet, leaving space around each slice, and continue baking for 10-15 minutes or until desired crispness. Cool completely on rack.
When shaping the logs make them about 1 inch high. I used a tape measure to keep it even.
Cool at least 10 minutes, but don't let them completely cool or they are too hard to cut.
Use a sharp serrated knife to cut, try not to cut back and forth too much or the edges crumble.
I put them in a ziplock to take the extras to work and they got all soft. Probably because I didn't bake them to full crisp on the second baking. It is something to work on.
February 29, 2012 Daylight 10 hours, 5 minutes, 16 seconds Current Temp. 0º F