Raspberry Cocoa Biscotti
I think we all love Valentines Day, but for me it's even more special because it's our youngest daughter Bella's birthday as well. So perusing through cookbooks and strolling up and down the grocers isles, I looked for fun ideas to dress up some of her favorites as well as my beloved's. I recently came across raspberry extract made by McCormick. I had never seen it before, but chocolate and raspberry is a deal breaker for me. The ingredient list states, "extractives of raspberry". Well it didn't say imitation so I gave it a try. Not bad.. I still prefer cooking and baking with fortified flavored wines, but this was a good alternative in a pinch, only having blackberry wine on hand at home.
I have been using this biscotti recipe for years now and love it! It has worked well with changing the flavorings as well as the nuts and the texture is wonderful, much like a crunchy brownie that dips well in your favorite hot beverage.
Today is World Nutella Day.. I can't believe I didn't have any nutella on hand.. but if you would like to check out all the fabulous recipes, head on over to Michelle at Bleeding Expresso's blog for a delicious read! From there you can be directed to the other favoloso hosts of this world famous event!
Ciao, amore ed abbracci!
2/3 cups Softened Butter
1 1/4 cups Sugar
4 Tsp. Raspberry Extract (I used McCormick's)
1 Tsp. Pure Vanilla
2 1/2 cups Flour
1 1/2 cups Cocoa Powder
4 tsp. Baking Powder
1 tsp. Salt
2 cups Walnuts
Preheat Oven to 375˚.
Prepare 3 cookie sheets by coating them lightly with butter. Set aside.
In a large mixing bowl, beat butter on medium for 30 seconds. Add sugar and continue beating.
When light and fluffy, add eggs one at a time continuing to beat on medium. Every once in a while
scrape down sides of the bowl. Add raspberry and vanilla extract and incorporate.
In a separate bowl mix dry ingredients except for the nuts. A little at a time add dry ingredients into your butter, egg and sugar mix. Just blend until well combined. Add nuts and mix in.
Dough will be sticky and hard to handle at this point. Have some flour on hand to dust your hands with while working the dough into logs. With hands dusted, divide dough into 6 equal portions. Shape dough into six 8x1, 1/2 inch loaves.
Place 3 logs on each cookie sheet 4 inches apart, flatten slightly. Bake 20 minutes or until wooden pick inserted near center comes out clean. Cool for around 45 minutes.
Reduce oven temperature to 325˚. On cutting board cut each loaf diagonally into 1/2 inch slices; return slices to cookie sheet. Bake 5 minutes. Turn slices over and bake cookies an additional 5-8 minutes more or until gold, dry and crisp. Don't let them get brown. For me I think they taste overdone when they are let to stay to long. Cool on racks. Decorate with a drizzle of fine melted chocolate.