Friday, June 24, 2011

Strawberry Chocolate Biscotti

2 1/4 cups all purpose unbleached flour
3/4 cup sugar
1/2 cup fresh strawberries, diced
1/2 cup dark chocolate chunks
2 teaspoons baking powder
Pinch of salt
1 tablespoon vegetable oil
1 teaspoon vanilla extract
3 large eggs, room temperature

Preheat oven to 350 F

Combine all the dry ingredients and strawberries in a large mixing bowl.

Beat oil, vanilla extract, and eggs with an electric mixer until well combined. Add to the dry ingredients and mix well with a wooden spoon to combine. Turn the dough out onto a floured surface and knead a few times.

Divide dough in half and shape into 8-inch by 8-inch square shapes. Flatten dough to about 1 inch thickness and place 6 inches apart on a baking sheet lined with parchment paper.

Bake for 25 minutes. Remove from the oven to cool for about 10 minutes. Using a very sharp cutting knife, cut into 1-inch wide biscottis. 

Reduce oven to 325 F
Place biscotti cut side down on a baking sheet. Bake a further 20 minutes, turning biscotti halfway through baking. Remove from the oven and let cool.

Dip bottom half of the biscotti in dark melted chocolate (or spread on - refer to picture).


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