Blackberry Ginger Balsamic Biscotti with Chocolate Chunks:

Print Recipe

This is the basic Italian Biscotti.  They are made most often with olive oil.  Butter can be used to make them more sinfully indulgent, but this time I used a wonderfully fruity balsamic vinegar I found at a local merchant.  I was a bit concerned in replacing the fat with a vinegar.  What would the texture be like?  Surprisingly, very little change.  The slight fruitiness from the balsamic combined with the addition of the chocolate is what put them over the top.

You can of course change out the chocolate for berries or even a nut like almonds.  I might try some citrus zest next time and leave out the chocolate.  Something a bit lighter and fresh tasting.

Ingredients:

1/4 cup Blackberry Ginger Balsamic Vinegar (purchased at Joe & Sons Olive Oils)
3/4 cup sugar
2 tsp.vanilla extract
2 Eggs
1 3/4 cups all-purpose flour
1/4 tsp.salt
1 tsp.baking powder
1 cup chocolate chunks or chips

Directions:

In large bowl combine the balsamic vinegar, sugar and vanilla till well creamed.  Add eggs one at a time and combine well. 

In separate bowl combine flour, salt and baking powder.  Add dry mixture 1/3 at a time to the sugar mixture until all is added and mixed well.

Divide the dough into two rectangular "logs," about 2" across, and place on a parchment-lined baking sheet.

Bake for 35 minutes, or until lightly browned. Remove from oven, and reduce heat to 275.

Let cool for at least 10 minutes.

Slice the biscotti on the diagonal with a non-serrated knife into 3/4" slices. Place the slices on their sides on a parchment-lined baking sheet and bake for 8 to 10 minutes, or until thoroughly dry.