This biscotti is calling you and you are saying in the back of your mind I must try this one. It is rich, chewy, decadent, and has a little surprise when you bite into it, flavorful, chewy, blueberries in the center of the cookie.
My love for chocolate always wins through, I have been thinking about this conception of this biscotti for a while and decided the first week in January that I needed to get this idea and bring it into reality. I know Christmas was over but when the ideas flow you have to answer the call. And why not it’s cold outside, Christmas decorations are put away AND the time is right.
I used the dark cocoa with this cookie and the dark chocolate, chocolate chips inside the cookie as well. Topping it off with melted dark chocolate and decorating it with Christmas tree jimmies. This part is versatile you can follow your own creative self everyone has it, to one degree or another. But if you would like to follow what I did go right ahead.
This biscotti has gone onto my top ten biscotti list. It has become an all-time flavor in our household. And, as you will see I’m a true fan of the Italian cookies that are known as “biscotti”. This is my go-to cookie for the holiday season. When my Mom made biscotti there wasn’t an array of flavors and combinations of dried fruits and nuts. At that time, pickings’ weren’t what we have in today’s marketplace. There were dates and also figs and then there was the candied fruit that was traditionally used for fruit cakes.
Hope you give it a try, you won’t be disappointed!!
Blueberry Dark Chocolate Biscotti
This Italian biscuit cookie "biscotti" probably has the most antioxidants that you would ever get in a cookie/biscotti. It's one of the most mouth-watering biscotti you will ever taste. Having dark cocoa, dark chocolate chips and dried blueberries that have a little give when you bite into them will send a signal to your brain in capital letters shouting "DECADENT" and "YUMMY". The combination of butter and brown sugar in the ingredients makes for a moist biscotti which has an easy bite and not a hard crunch. Most biscottis will have a little more crunch than the average cookie, but these biscottis just have a slight resistance. Biscotti is very satisfying in the respect that it also has a great deal of protein in them since there are three eggs in the batter. With the combination of the egg protein and all the antioxidants makes for a wholesome hardy supplement to your morning cup of Joe. I'd say it would be the ideal breakfast for the person that has to hop in the car for a morning commute.
- 2 3/4 cups all-purpose flour spooned loosely into measuring cup
- ½ cup Special Dark Cocoa powder
- ½ cup regular sugar
- ½ cup dark brown sugar
- 1 tsp. Baking soda
- 1 tsp. Baking powder
- ½ tsp. salt
- 5 tbsp. cold cubed butter
- 3 large eggs
- 1 tsp. vanilla
- ½ cup dark chocolate chips
- ½ cup Dried Blueberries
- 4 oz. Dark Chocolate
- 1 tbsp. vegetable shortening
Preheat the oven to 375° Line baking sheet with parchment paper or a silicone baking mat; set aside.
Whisk together flour, dark cocoa powder, brown sugar, granulated sugar, baking soda, baking powder, and salt.
To the flour mixture add the cubed butter cutting in with pastry cutter, set aside.
In the mixer bowl add the eggs and vanilla extract, mix until combined.
To the egg mixture you are going to add your flour/butter mixture on low speed or stop pour a portion of flour/butter mixture turn on the lowest setting and stir until combined; repeat the process until all combined.
Now you are going to add in the dark chocolate chips and dried blueberries just until combined.
On a large flour-dusted cutting board you are going to turn out the cookie dough and knead lightly about 8 times. One thing I use is surgical gloves dusted with flour so as not to have it stick to my hands. You are going to divide the biscotti dough in two. In a flour-dusted bowl, you are going to place the dough in the refrigerator to chill approximately 30 minutes.
Remove from refrigerator and work the divided doughs into 2 logs approximately 8 inches long. Place the logs parallel on a cookie sheet and place in the oven to bake approximately 30 minutes.
Remove after 30 minutes, cool for 10 minutes; remove from pan and place on cutting board. Cut with a serrated knife diagonally approximately 1 inch wide; place back on cookie matted (or parchment) sheet and lower oven to 325° place cookies back in the oven and bake for 10 minutes longer. Place cookies cut sides facing up.
After timing is complete; remove to a cooling rack.
In a double boiler or the microwave, you are going to melt your chocolate and vegetable shortening together stirring to incorporate.
After completely stirred together you are going to line all your biscotti up and take a long-handled teaspoon and start to string chocolate across the biscotti; you can also dunk the biscotti bottom side down or topside and can sprinkle the chocolate with blue candied sequins. Set on a cooling rack and place it in the refrigerator to set. Place in a plastic storage container and store it in a cool place.