Chocolate Strawberry Biscotti

I sat outside this morning drinking my cup of formosa oolong and contemplating what delicious food I should make today.  As I stared into my cup of tea it dawned on me.  A twice baked cookie would compliment my tea quite nicely.  But it couldn’t just be any biscotti, it had to include summer fruit and, of course, chocolate.

1 cup frozen strawberries, chopped
2 tbs sugar
2 1/2 cups flour
1 1/2 tsp salt
1 tsp baking powder
1 cup sugar
7 tbs butter, softened
2 eggs
3/4 semi-sweet chocolate chips

In a medium saucepan, slowly bring strawberries and 2 tbs sugar to a boil.  Set aside to cool.

Whisk together flour, salt and baking soda.

With a mixer in a separate bowl, cream together the butter and sugar.  Add in the eggs and mix until well incorporated.  Gently fold in cooled strawberries.

Stir in the flour to form a stiff dough.  If the dough is too wet, add more flour.  Fold in chocolate chips.

With a paper towel, smear 1 tbs of butter all over a large baking sheet.  Sprinkle with flour and tap the sides of the pan to spread the flour evenly.  With floured hands, form the dough into two 12 x 2 inch logs on the baking sheet.

Bake at 350 for 30 minutes or until tops are slightly firm to the touch. Let the logs cool for 5 minutes before cutting them on the diagonal, about 3/4 inch thick.

Place back on the baking sheet cut side down for about 10-15 minutes, or until lightly crisp.

Let cool completely on a drying rack.  Store in an air tight container.

Make yourself a cup of tea (or coffee), grab a cookie, and relax.


2 responses

    • This is a very moist batter to start with, as you can see in the picture where I tried forming it into two logs. If it is too wet where it doesn’t hold it’s shape you can add more flour and see if that works for you. Hope this helps!

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