Yes, I came up with another flavor combination for a biscotti! Chocolate chips and raspberries. The challenge was to incorporate some rather “moist” raspberries into a crisp biscotti. There was only one option – freeze dried raspberries, which you can find online, or at Trader Joe’s, or even sometimes in your local grocery store. I crushed these up, and added them to the biscotti batter for a beautiful pink-raspberry color, and raspberry flavor. For an additional boost, I added 1/2 tsp raspberry extract, and a little pink food coloring.
To get these 2-tone, 2 flavor biscotti, I like to braid the 2 dough flavors. Honestly, you can just pull off bits of each dough flavor, and smoosh them together gently as you form the biscotti right on the pan! That will work too! You just want to leave areas of each dough distinct from the other – blending too much will not give you the beautiful pattern you see here.
This recipe will make about 4 dozen biscotti.
Start with the chocolate dough recipe.
Ingredients:
1/2 lb butter, room temp
1 c granulated sugar
2 large eggs (reserve 1 Tbsp of egg white for glazing)
3 Tbsp sour cream (if you don’t have sour cream, substitute cream cheese)
1 tsp. vanilla
2 1/2 c all purpose flour
1/2 c cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c mini chocolate chips
Combine the butter and sugar, mix til light and fluffy. Add vanilla, sour cream and eggs. Blend.
In another bowl, add flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
Add slowly to wet ingredients, blending between each addition. Add chocolate chips, and blend just til incorporated evenly. Divide dough in half, and wrap each half in plastic wrap. Set aside. (no need to refrigerate).
Next, prepare the Raspberry dough.
Ingredients:
1/2 lb butter, room temp
1 c granulated sugar
2 large eggs (reserve 1 Tbsp of egg white for glazing)
3 Tbsp sour cream (if you don’t have sour cream, substitute cream cheese)
1/2 tsp. raspberry extract
Pink paste food coloring (optional)
3 c all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 pkg freeze dried raspberries (about 1/3 to 1/2 c), crushed into coarse chunks.
Combine the butter and sugar, mix til light and fluffy. Add raspberry extract, (food color if adding), sour cream and eggs. Blend.
In another bowl, add flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
Add slowly to wet ingredients, blending between each addition. Add freeze dried raspberries, and blend just til incorporated evenly. Divide dough in half, and wrap each half in plastic wrap. Set aside. (no need to refrigerate).
Set oven to 350 degrees. Prepare 2 large cookie sheets lined with parchment paper.
1 chocolate dough and 1 raspberry dough will make 2 biscotti loaves. Prepare by “braiding” strips of each dough together, then forming into a loaf about 12″ to 13″ long, and 3 1/2″ wide, about 3/4″ thick. Alternatively, pinch off chunks of each dough, and press together gently right on the baking sheet.
Brush each loaf with the remaining egg white, mixed with 1 tsp of water. Bake for 20 – 25 min, until lightly browned on the edges, and lightly cracked on the top. COOL COMPLETELY before slicing.
Reduce oven temp to 250 degrees.
Once cooled, cut into 3/4″ slices. Lay each slice on its side. Bake for 20 min. Remove from the oven, turn each slice over, and bake for another 20 min.
Cool, and drizzle with some melted chocolate almond bark, and top with mini chocolate chips.
