Roasted Raspberry Biscotti… YES PLEASE !

So I have been cruising around the internet looking for fun and fabulous biscotti recipes. I was thinking of summer, and using some our summer bounty IN the biscotti. It doesn’t seem quite right making pumpkin biscotti in the middle of summer.
SO.. I come across a raspberry biscotti recipe and I am intrigued. I like raspberries, seeds and all, and I like biscotti.. so it seems like a win-win.

Berry and Tomato = BFF (courtesy of Natalie Dee)

The uber fun part of this recipe is roasting the fruit. ROASTING THE FRUIT ! You want the fruit, slightly mushy and some of the water to drain off the fruit.

Roasted Raspberry Biscotti
adapted from RecipeGirl

ROASTED RASPBERRIES:
1 cup fresh raspberries
1 Tablespoon granulated white sugar (*I used Splenda)
drizzle of canola or vegetable oil

DOUGH:
1 cup butter, softened
1 1/3 cups granulated white sugar (*I used 1 cup Splenda, and 10 drops Stevia)
2 large eggs
4 1/4 cups all-purpose flour (*2 cups Soy flour, 2.5 cups of wheat flour)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup raspberry jam (*sugar free raspberry jam)
1/2 cup fresh raspberries, each raspberry gently sliced into fourths

Preheat oven tot 400 degrees and line a pan with parchment. This just saves you clean up. Toss raspberries with oil and Splenda and roasted in oven for 7 minutes. After roasting, throw them into a sieve and let them drain. You want the fruit to be less juicy.

Turn down the oven to 350 degrees and make sure you set the oven over to bake. Fatal mistake last night. I was baking these gems last night and after 25 minutes could smell them burning slightly. UGH forgot to move the oven from broil to bake.

In the KA mixer get the butter whipped, add the sweetener and let it go for 3 minutes until fluffy. Add in one egg at a time and mix.
In a separate bowl, mix together the flours and the baking powder. Set aside as the butter-egg mixture will be added to this.

Back to the KA mixer, add the roasted raspberries and mix them. Then add this mixture to the flour mixture with 1/4 cup of jam and mix until you get a dough. Pop dough into the fridge to firm up.
Prep baking sheet with parchment, work cold dough into two BIG flatten logs and bake for 30 minutes. MAKE SURE IT IS ON BAKE !

Let the logs cool for 15 minutes, slice and put them back into a 275 oven for 10 minutes to crisp up. This last part we didnt have to do because of my oven broil-bake fiasco.
I literally flipped the logs over, put them back into the oven for 10 minutes to broil the other side, and called it a day. While they look slightly burnt, the inside is tender. KEN LOVES THEM, but he is slightly crazy. I don’t suggest you do this, and in the end it worked out.

This makes a LOAD of biscotti… like 50 of them.
Nuts per biscotti are 71 calories, 6g of carbs (5 g NET), 4 g of fat, 2 g of protein
I am not thrilled with the nuts on these. I tend to stick to biscotti that has no added fat, as it makes them more crunchy and less cookie like.
Burnt biscotti is still biscotti !! I am thinking this would be delicious with roasted peaches and some cardamon spice. My wheels are turning. I have my eye in a lime-basil biscotti.. watch for it !