Raspberry Cheesecake Biscotti

tastes like cheesecake in a crisp cookie stick.

Ingredients

• 1 cup (240 ml) cream cheese
• 1 egg
• 1/4 cup (60 ml) granulated sugar
• 1/2 teaspoon (2.5 ml) vanilla extract
• 1/2 cup (120 ml) melted unsalted butter or oil
• 1/2 cup (120 ml) vegetable oil
• 1 1/2 cups (360 ml) granulated sugar
• 3 eggs
• 2 teaspoons (10 ml) pure vanilla extract
• 1/2 teaspoon (2.5 ml) finelygrated lemon peel
• 1/2 teaspoon (2.5 ml) almond extract, optional
• 1 cup (240 ml) ground almonds,
• 3 cups (720 ml), or more, all-purpose flour
• 1/2 teaspoon (2.5 ml) salt
• 2 1/2 teaspoons (10 ml) baking powder
• 1 cup (240 ml) raspberry jam

Method

1. Preheat the oven to 350 degrees F (175°C). Double up large baking sheets (stack one inside the other). Line the top baking sheet with parchment paper.
2. To make the cream cheese layer, blend the cream cheese layer ingredients in a food processor to make a thick, smooth batter. Set aside.
3. To make the biscotti dough, do not clean the food processor bowl. Add the oil and butter, sugar, eggs, and extracts, and blend well.
4. Add the almonds, flour, salt, and baking powder, and blend to make a thick batter. If the 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).
5. On the baking sheet, make 2 logs of dough. Make a trough with your fingers and pour in the cream cheese mixture. Top with the 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.
6. Bake the dough loaf until set and dry to the touch, 45 minutes.
7. Cool the loaf about 20 minutes, then cut into slices (about one inch wide). Return to the baking sheet and reduce the oven temperature to 325 degrees F (165°C).
8. Bake the cookies again to dry and crisp, 12-18 minutes.