Chocolate Raspberry Biscotti

Chocolate Raspberry Biscotti
Heavily modified from Gourmet, December 1994

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. There should still be a few lumps left in, you can strain it to remove the lumps and the seeds if you wish, I didn’t bother.

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

In a bowl, whisk together 2 1/2 cups Unbleached All Purpose Flour, 1 Teaspoon Baking Soda and 1 Teaspoon Salt.

With an Electric Mixer, in a second bowl, beat together 1 cup granulated sugar and 6 Tablespoons unsalted butter until light and fluffy. Add 2 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). Stir in 3/4 cup bittersweet chocolate chips.

Flour your hands and then, on the prepared baking sheet, form the dough into 2 slightly flattened logs. They should each be 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, cool on a rack.

Stores in airtight containers for about a week or in the freezer for 1 month.