Chocolate Covered Strawberry Biscotti
- Number of Servings: 48
Ingredients
2 1/2 cups all purpose flour1/2 tsp baking soda1/2 tsp baking powder1/2 tsp salt3 large eggs, room temperature1 cup sugar2 tsp vanilla extract2 cups freeze dried strawberries*
Preheat oven to 350F. Line a baking sheet with parchment paper.
Whisk together flour, baking soda, baking powder and salt in a medium bowl.
In a large bowl, beat eggs, adding sugar gradually, at medium speed until smooth and fluffy, 2-3 minutes. Beat in vanilla extract. At low speed or by hand, stir in flour mixture followed by the freeze dried strawberries (it’s ok if they break up).
Drop spoonfuls of batter into two long lines on prepared baking sheet and, with well floured hands, shape the irregular lines of dough into two rectangular logs about 1/2 inch high. Length and width are your prerogative, and you can use more than one baking sheet, if necessary. Bake at 350F for 20 minutes, until logs are a light gold color and are fully set (they will spring back slightly when touched with a finger, like a cake).
Slice logs into 1/3 inch thick slices (1-1.5 cm) and lay flat (on their sides) on baking sheet.
Lower oven temperature to 300F. Bake sliced cookies for 15 minutes, flip them and bake for an additional 15 minutes. If cookies were sliced thickly and do not seem crisp, turn once again and bake for 10 more minutes.
Remove to a wire rack to cool. Store in an airtight container.
Makes about 4 dozen.
*Note: You can use about a cup of dried strawberries if you can’t find freeze dried.
Number of Servings: 48
Recipe submitted by SparkPeople user AUBURN0921.
Whisk together flour, baking soda, baking powder and salt in a medium bowl.
In a large bowl, beat eggs, adding sugar gradually, at medium speed until smooth and fluffy, 2-3 minutes. Beat in vanilla extract. At low speed or by hand, stir in flour mixture followed by the freeze dried strawberries (it’s ok if they break up).
Drop spoonfuls of batter into two long lines on prepared baking sheet and, with well floured hands, shape the irregular lines of dough into two rectangular logs about 1/2 inch high. Length and width are your prerogative, and you can use more than one baking sheet, if necessary. Bake at 350F for 20 minutes, until logs are a light gold color and are fully set (they will spring back slightly when touched with a finger, like a cake).
Slice logs into 1/3 inch thick slices (1-1.5 cm) and lay flat (on their sides) on baking sheet.
Lower oven temperature to 300F. Bake sliced cookies for 15 minutes, flip them and bake for an additional 15 minutes. If cookies were sliced thickly and do not seem crisp, turn once again and bake for 10 more minutes.
Remove to a wire rack to cool. Store in an airtight container.
Makes about 4 dozen.
*Note: You can use about a cup of dried strawberries if you can’t find freeze dried.
Number of Servings: 48
Recipe submitted by SparkPeople user AUBURN0921.
Nutritional Info Amount Per Serving
- Calories: 37.0
- Total Fat: 0.4 g
- Cholesterol: 13.3 mg
- Sodium: 50.4 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 0.2 g
- Protein: 1.1 g
Member Reviews
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STEPHSEVEN
I'm confused, the picture shows them dipped in chocolate, the recipe is called chocolate covered strawberry biscottis, but I don't see any chocolate in the recipe or in the directions. These sound delicious, but am I missing something? Thanks! - 1/16/11
Reply from AUBURN0921 (11/27/11)
The chocolate is optional. White, Milk or best one for us, Dark chocolate. My apologies for leaving that part out. Also, do not like strawberries, you can use dried cranberries, dried blueberries or any dried berry of your choice.