If you like icing, this strawberry icing is not only delicious it’s so pretty too! I’m trying to think up more recipes to put it on.
I love all things pretty, pink and red this time of year and well..
to tell the truth I LOVE strawberries all year long.
I can never seem to buy enough of them, plump red, juicy and delicious!
Chocolate and strawberries, they are so delicious together
putting them into biscotti is a no brainer,
the only difference here is the type of strawberries.
You see fresh strawberries would be a little to moist for biscotti. You can just snack on those while you make the biscotti.
I wanted that REAL strawberry taste so I used freeze dried strawberries.
Mix up the biscotti dough and oh these strawberries look so pretty, sadly they won’t be pretty pinkish-red when they are baked but they taste good.
I just LOVE the color of the pretty red icing on top of these, it’s smooth and shiny and irresistible. Allow the icing to dry completely before stacking or packaging.
- ¼ cup butter
- 1 cup sugar
- 2 eggs
- 2 teaspoon strawberry extract
- 1 teaspoons vanilla extract
- 2½ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup freeze dried strawberries
- ¾ cup chocolate chips
- Beat butter with sugar until fluffy.
- Mix in one egg at a time along with extracts.
- In large bowl combine, flour, baking powder, salt.
- Add in dry ingredients one cup at a time until all incorporated.
- Stir in freeze dried strawberries and chocolate chips.
- Knead dough and separate into two logs, or one large log if desired.
- Bake at 350 preheated oven for 35 minutes or until bottoms are firm and lightly golden.
- Remove from oven and when cool to touch, slice with a serrated knife and lay pieces on their sides on baking sheet.
- Bake slices for 10 to 15 minutes.
- Cool Biscotti on cooling rack
- 1-1½ cup powdered sugar
- 2 tablespoons water
- 1 tablespoon corn syrup
- red food coloring (I used Americolor red red)
- 2 teaspoons strawberry extract
- Mix all ingredients until smooth and adjust consistency with powdered sugar and water until you can drag a spatula across the icing in a bowl and it takes 10 seconds to completely go back smooth.
- To ice biscotti:
- Make sure biscotti is completely cooled and dip top edge into biscotti and place on cooling rack until the icing dries completely.
If you like strawberries here is a whole bunch of strawberry posts full of yumminess!