Chocolate Strawberry Biscotti

I sat outside this morning drinking my cup of formosa oolong and contemplating what delicious food I should make today.  As I stared into my cup of tea it dawned on me.  A twice baked cookie would compliment my tea quite nicely.  But it couldn't just be any biscotti, it had to include summer fruit and, of course, chocolate.

Ingredients:
1 cup frozen strawberries, chopped
2 tbs sugar
2 1/2 cups flour
1 1/2 tsp salt
1 tsp baking powder
1 cup sugar
7 tbs butter, softened
2 eggs
3/4 semi-sweet chocolate chips

In a medium saucepan, slowly bring strawberries and 2 tbs sugar to a boil.  Set aside to cool.

Whisk together flour, salt and baking soda.

With a mixer in a separate bowl, cream together the butter and sugar.  Add in the eggs and mix until well incorporated.  Gently fold in cooled strawberries.

Stir in the flour to form a stiff dough.  If the dough is too wet, add more flour.  Fold in chocolate chips.

With a paper towel, smear 1 tbs of butter all over a large baking sheet.  Sprinkle with flour and tap the sides of the pan to spread the flour evenly.  With floured hands, form the dough into two 12 x 2 inch logs on the baking sheet.

Bake at 350 for 30 minutes or until tops are slightly firm to the touch. Let the logs cool for 5 minutes before cutting them on the diagonal, about 3/4 inch thick.

Place back on the baking sheet cut side down for about 10-15 minutes, or until lightly crisp.

Let cool completely on a drying rack.  Store in an air tight container.

Make yourself a cup of tea (or coffee), grab a cookie, and relax.