Blueberry (or Raspberry) Chocolate Biscotti

by Julie

This past weekend I experimented with a teatime (or coffee) classic. Crunchy and sweet, these delicious biscotti treats are wonderful to dip in a hot beverage while reading the weekend paper; best of all, they’re grease-free so you never have to worry about smudging the ink! (Just watch the coffee stains…)

Recipe for Blueberry/Raspberry-Chocolate Biscotti (makes about 24 minis)

1/2 cup sugar

1/4 cup Earth Balance or butter

1 egg or equivalent egg replacer

1/3 cup Equal Exchange or fair-trade cocoa powder

3/4 teaspoon baking powder

2 cups flour or Bob’s Red Mill gluten-free all-purpose baking flour*

3/4 cup blueberry or raspberry all-fruit, no added sugar jam

*If you use the gluten-free flour, be prepared to add just a bit more moisture

To prepare:

Preheat oven to 325F.

In a medium bowl, blend sugar with Earth Balance until creamy. Add egg and mix thoroughly. Set aside. Sift flour, cocoa powder and baking powder in a small bowl. Add flour mixture to the sugar, Earth Balance, and egg. Stir until smooth. Add jam and mix well.

Prepare a baking sheet by either laying down a layer of parchment paper or slightly greasing the sheet with oil. Next, divide your batch into two. On a floured surface, roll your halves into logs. Place these on your baking sheet.

(you'll want each log to be about 1 1/2 inches thick)

Bake like so for 25 minutes in oven.

(round one in the oven)

After 25 minutes, take out logs and place them on a cooling rack for about 5 minutes. Then, with a sharp knife, gently slice them at a diagonal angle into 3/4-inch biscotti.

(the steeper the angle you take, the longer the biscotti)

Place sliced biscotti back into the oven and bake for another 10-15 minutes, or until desired crunchiness. Cool on rack and store in an airtight container.

(after a couple minutes, you can transfer your biscotti to the rack to continue to cool)


(some of my batch ended up with a friend heading up washington via train!)