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Chocolate Raspberry Biscotti
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Heavily modified from Gourmet, December 1994
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In a small pan on medium heat, cook 1 cup fresh raspberries and 2 Tablespoons sugar. Slowly bring to a boil and then set aside to cool. There should still be a few lumps left in, you can strain it to remove the lumps and the seeds if you wish, I didn't bother.
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Preheat oven to 350F. Butter and flour a large baking sheet.
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In a bowl, whisk together 2 1/2 cups Unbleached All Purpose Flour, 1 Teaspoon Baking Soda and 1 Teaspoon Salt.
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With an Electric Mixer, in a second bowl, beat together 1 cup granulated sugar and 6 Tablespoons unsalted butter until light and fluffy. Add 2 eggs and beat until well combined.
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Fold in the cooled raspberry mixture, then stir in the flour mixture to form a stiff dough (add a little more flour if the dough is too wet). Stir in 3/4 cup bittersweet chocolate chips.
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Flour your hands and then, on the prepared baking sheet, form the dough into 2 slightly flattened logs. They should each be about 12 inches long and 2 inches wide.
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Bake logs for 35 minutes or until slightly firm to the touch. Cool on the baking sheet for 5 minutes.
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On a cutting board, cut the cooked logs diagonally into 3/4 inch slices. Arrange, sliced side down, back onto the baking sheet and bake until crisp (about 10 minutes). When done, cool on a rack.
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Stores in airtight containers for about a week or in the freezer for 1 month.
