Raspberry-Hazelnut Biscotti

This recipe is so delicious because the raspberry flavor is really inflused throughout the entire cookie - not just in spurts where the berries are - because it doesn't use whole berries but instead a very fine raspberry puree. I think the hazelnuts were a great complementary flavor but of course you can use almonds or walnuts or even macadamia nuts if you prefer.

Raspberry-Hazelnut Biscotti

Ingredients:
-2 cups flour
-1 1/2 tsp baking powder
-1/4 tsp salt
-2/3 cup sugar
-1/2 cup hazelnuts, chopped (or nut of your choice)
-2 cups fresh or defrosted raspberries
-2 tbsp vegetable oil
-1 tsp lime zest
-1 tsp vanilla

Method:

Biscotti is twice-baked, that's why it's so crunchy. In between bakings, make sure you let the loaves cool a bit before you slice them into the biscotti shapes.

Preheat oven to 325F. Prepare a baking sheet with parchment paper. In a medium bowl, mix the flour, sugar, salt, baking powder, and chopped nuts. In a food processor or blender, puree the raspberries completely until very smooth. Then add in the oil, lime zest and vanilla. Puree again.

Loaves after the first bake, while cooling, before slicing.

Add the wet ingredients to the dry and mix well enough that it is combined but don't overmix. Take half of the batter and shape with your hands on the parchment paper into a loaf-shape. It should be about 9-10 inches long and about 2 1/2 inches wide, and no thicher/taller than 1 inch. Do the same with the other one. Don't worry about making them perfect; it will be a bit hard to shape and the batter should be sticking to your hands. (And be pink!)

Bake for about 40-45 minutes until the tops are getting a little brown. Remove from the oven but keep the oven on; let cool on the pan for about 15 minutes. Then slice into biscotti-shaped logs about 5-6 inches long and 3/4 inch wide. Place these on a new sheet of parchment paper, one sliced side down, and put back in the oven for about 8-10 minutes. Then remove, flip the slices over so the other sliced side is down, and put back in the oven for another 8-10 minutes.

Cool completely before eating.