M Day Blueberry-Ginger-Chocolate Biscotti

Baking Chocolate1Admittedly, the biscotti recipe we’re playing around with in the kitchen lab this Memorial Day doesn’t have much of an obvious or direct link with war or soldiers or even a traditional holiday BBQ. However, if we stretch justifications it is possible to argue that the blend below of all sorts into a common and, we believe, good purpose represents the heart of so many of the units that have been sent off to war. There is also the goal to create a different type of dessert that will mesh with the different flavors of the holiday’s cookouts, maybe sit outside for a while without spoiling … and possibly even help some elders with the absorption of too much alcohol while also introducing youngers to something that isn’t a traditional, cake or standard cookie. It’s a lot to ask of a simple cookie with a history tracking back to ancient Rome (website historians say), but the working recipe so far:

Memorial Day Blueberry-Ginger-Chocolate Biscotti:



  • 2 ½ cups crushed (food processed) ginger cookies
  • 2 cups flour
  • ¼ cup stevia
  • 1 tsp baking soda
  • 4 eggs
  • 1 cup oil
  • ¾ cup honey
  • 1 tsp vanilla
  • 1 cup dark chocolate chips
  • 1/2 cup dried blueberries
  • 1/2 cup fresh blueberries
  • 1/2 cup sliced almonds

Drizzle/Dip Topping
6 tbsp. cocoa powder and 2 tbsp. honey.


  1. Preheat the oven to 350 degrees.
  2. Combine dry ingredients.
  3. Blend in liquid ingredients.
  4. Form a long, half moonish shaped log (about ½ inch at top point) on a greased cookie sheet or silicon mat.
  5. Cook about 25-30 minutes, until firm, perhaps even slightly crusty, on outside.
  6. Warm and stir together cocoa powder and honey.
  7. Cut crosswise, about ½ inch wide, drizzle topping (or dip biscotti about ¼ inch of end) and bake five more minutes.
  8. Cool and serve, or store in airtight container.

And a memorable Memorial Day to all.

Tagged , , , , . Bookmark the permalink.

Comments are closed.