2/10/10

Chocolate Raspberry Biscotti

These are a favorite of Rick's!
  • 1/4 c honey
  • 1/4 c coconut oil
  • 1 egg
  • 3/4 c raspberry all-fruit jam
  • 2-1/2 c whole wheat flour
  • 1/3 c unsweetened cocoa
  • 1 tsp baking powder
  • 1/2 c chopped nuts
Preheat oven to 325 degrees F. In a medium bowl, mix the honey and oil. Blend in the egg and raspberry jam. Mix the dry ingredients in a separate bowl and add the chopped nuts. Mix wet and dry ingredients (I find it easiest to mix with one hand). With wettened hands, separate the dough into two pieces and form each into a log about 2" in diameter. Transfer to a parchment paper-lined or lightly greased baking sheet. Bake for 25 minutes. Remove from oven and cool on a rack for 15 minutes. Cut the logs on a diagonal, into 1/2 inch thick slices. Return slices to the baking sheet, on their sides, and bake again for 10-15 minutes or until desired crispness. Cool completely on a rack.