Chocolate-Dipped Huckleberry Biscotti

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With the temperatures well below freezing and our entire corner of the world covered with more than a half-foot of snow, we’ve decided it is high time to start the holiday baking.  Inspired by some frozen locally-harvested (and downright delicious) huckleberries we purchased last week from Mycological Natural Products (where we also purchase local mushrooms), we created a to-die-for Biscotti recipe that looks as festive as they taste!  If you don’t have huckleberries, or can’t get them where you live, feel free to substitute frozen wild or cultivated blueberries…

Chocolate-Dipped Huckleberry Biscotti

Preheat oven to 375 degrees and lightly grease (we used almond oil) two cookie/baking sheets

3 large eggs

1/4 cup sweet almond oil

1 1/4 cup white sugar

1 teaspoon vanilla extract

1 teaspoon lemon extract

1 teaspoon hazelnut extract

1 1/2 cup thawed, frozen huckleberries

3 1/2 cup unbleached, all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon sea salt

1 1/2 cups semi-sweet chocolate, milk chocolate or chocolate of choice

Mix eggs,oil, sugar, and extracts together and beat until well incorporated.  Fold in huckleberries. Sift or mix flour, baking powder and sea salt together and fold into the wet ingredients.  Mix until incorporated.  Divide dough into two halves and shape into flattened logs. Put each log onto the lightly oiled cookie sheet and bake 20-25 minutes until cooked through and golden brown.

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Remove logs from oven and cool for 5-10 minutes on a rack.  When cool enough, slice into 1-1 1/2 inch slices and arrange these flat on the cookie sheets.  Bake for another 10 minutes and then remove and cool on racks.

Melt chocolate in a heat-proof bowl in the microwave (or in the top of a double boiler over boiling water).  Melt at 30 second intervals, stopping to stir and check the consistency.  When melted, dip half biscotti into melted chocolate or use a knife or spoon to coat one end of the cookies.  Allow to dry on racks until chocolate is firm again.

Once these cookies have cooled and the chocolate has hardened, store in an airtight container and enjoy!

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3 thoughts on “Chocolate-Dipped Huckleberry Biscotti

  1. Pingback: An Irish Girl Can Make Biscotti – Holiday Recipe #4 | 365 Days of Thank You

  2. Pingback: Vanilla Biscotti | Cooking Is My Sport

  3. Pingback: Biscotti | gastronomiette

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