Chocolate Raspberry Almond Biscotti
Biscotti is a flavor packed but dry Itallian cookie that is made for "dunking". They can be "dunked" in coffee, tea, hot chocolate, milk, chocolate milk and they are even great dunked in Almond milk. For many Itallian people this cookie is an everyday snack but I am not Italian and therefore this cookie is very special and I only make them once a year at Christmas time. This cookie combines the flavors of chocolate, raspberry and almonds.
|Butter, sugar and raspberry jelly have been mixed with an electric mixer.|
1/2 cup sugar Printable Recipe
3/4 cup raspberry jelly (I use my own Raspberry Jelly)
1/4 cup butter
2+ cups flour (the + is there because you might need to add a little more and you will also need some flour for dusting the kneading surface)
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 cup toasted sliced almonds (Toasting Almonds)
Dust your kneading surface with flour and knead by hand and keep adding a little more flour until the dough is smooth and less sticky.
Form the dough into 2 logs (as seen in the picture below) and place them on a parchment lined cookie sheet. Bake in a preheated 325 degree oven for 20 to 25 minutes (or until the middle is baked - a few little cracks should form on the top).
Allow the cookies to cool and then store these biscotti in an airtight container and then in a cool place (I place my biscotti filled container in the garage or root cellar in the basement).