Raspberry Cheesecake Biscotti
Makes 2 - 3 dozen, depending on size.
- CREAM CHEESE LAYER:
- 1 cup cream cheese
- 1 egg
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- BISCOTTI DOUGH:
- 1/2 cup melted unsalted butter or oil
- 1/2 cup vegetable oil
- 1 1/2 cups sugar
- 3 eggs
- 2 teaspoons pure vanilla
- 1/8 teaspoon lemon oil or 1/4 teaspoon lemon extract
- 1/2 teaspoon almond extract, optional
- 1 cup ground almonds, optional
- 3 cups, or more, all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons Clabber Girl Baking Powder
- 1 cup raspberry jam
Preheat oven to 350 F. Double up large 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 extracts and
Add almonds, flour, salt and Clabber Girl Baking Powder and blend to make a thick batter. If batter is soft (it needs to be stiff) add more flour, a half cup at a time (you should not need more than 1 extra cup).
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 minutes.
Cool loaf about 20 minutes and then cut into (about one inch wide). Return to baking sheet and reduce oven temperature to 325 F.
Bake cookies again to dry and crisp, 12-18 minutes.
Recipe by: Marcy Goldman - Marcy's Kosher Cuisine
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.