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