Recipe for cooking raspberry cheesecake biscotti

Desserts to Go with Coffee and Tea :: Biscotti

Raspberry Cheesecake Biscotti

Source: Kosher Cuisine with Marcy Goldman

Maybe this is Mandelbrot, maybe it is biscotti. It contains cheese and oil (symbolic Chanukah foods). It tastes like cheesecake in a crisp cookie stick.

Cream Cheese Layer
1 c. cream cheese
1 egg
1/4 c. sugar
1/2 tsp. vanilla extract or flavoring

Biscotti Dough
1/2 c. melted unsalted butter or oil
1/2 c. vegetable oil
1 1/2 c. sugar
3 eggs
2 tsp. pure vanilla extract or flavoring
1/8 tsp. lemon oil or 1/4 tsp. lemon extract or flavoring
1/2 tsp. almond extract or flavoring, optional
1 c. ground almonds, optional
3 c., or more, flour
1/2 tsp. salt
2 1/2 tsp. baking powder
1 c. raspberry jam

Preheat oven to 350 degrees F. Double up lrg. baking sheets (stack one inside the other). Line top baking sheet with parchment paper.

In a food processor, blend the cream cheese layer ingredients to make a thick, smooth batter. Set aside. Do not clean food processor bowl. Add oil and butter, sugar, eggs, and extract or flavorings and blend well.

Add almonds, flour, salt and baking powder and blend to make a thick batter. If batter is soft (it needs to be stiff) add more flour, a half c. at a time (you should not need more than 1 extra c.).

Spread out batter on baking sheet. Make a trough with your fingers, and pour in cream cheese mixture. Top with raspberry jam. Mush together by dragging some cookie batter over and around the other ingredients. Try your best to contain the wet stuff on top of the batter.

Bake dough loaf until set and dry to the touch, 45-55 mins..

Cool loaf about 20 mins. and then cut into (about one in. wide). Return to baking sheet and reduce oven temperature to 325 degrees F.

Bake cookies again to dry and crisp, 12-18 mins..

Makes approximately 2 - 3 dozen, depending on size.