Blueberry (or Raspberry) Chocolate Biscotti
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
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.
Bake like so for 25 minutes in 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.
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.