Morning – Chocolate Strawberry Biscotti

So I have this thing for coffee. It’s essential to my days. My coffee must be black, unless it’s a fancy schmancy latte from a hip coffee shop.  Even then, the espresso must outshine the sugary syrup.  I simply love the bitter taste, rich aroma, and warm feeling that coffee gives, and I don’t want so much fuss covering it up.


Biscotti are nice with coffee. Tea too. The perfect breakfast for a perfect morning.


These Chocolate Strawberry Biscotti are –


speckled with fresh strawberries and chocolate chunks

the sound of an inviting coffee shop with soft music and meaningful conversations

a perfectly delicate sweetness

crunchy, waiting to be dipped in coffee or tea

the aroma of a perfect morning


Mornings are worth being lovely, take time for a hot drink and indulge in these twice-baked biscuits.


Chocolate Strawberry Biscotti

 1 cup fresh strawberries

2 Tbsn sugar

In a small pan on medium heat, cook the strawberries and sugar, slowly bringing to a boil. Set aside to cool. There should be a few strawberry chunks, leave those it.

2 ½ cups all purpose flour

1 Tsp baking soda

1 Tsp salt

1 cup sugar

6 Tbsp unsalted butter

2 eggs

¾ cup bittersweet chocolate, chopped

Preheat oven to 350F. Butter and flour a large baking sheet. In bowl, whisk together the flour, baking soda, and salt.

In a mixer bowl, beat the butter and sugar together until light and fluffy. Add eggs and beat until combined.  Fold in the cooled strawberry mixture, then stir in flour mixture to form a stiff dough. If it’s too wet, add a bit more flour. Add chocolate and stir just until incorporated.

Flour hands, and then on the prepared baking sheet, form the dough into two slightly flattened logs. They should each be about 12 inches long by 2 inches wide.

Bake for 35 minutes, or until slightly firm to the touch. Let cool for about five minutes, then move to a cutting board.  Cut diagonally into ¾ inch slices. Arrange sliced side down onto the baking sheet and bake until crisp, about 10-15 minutes more. Cool on a rack and store in airtight containers.

Recipe adapted from Bumbles & Light.