The original recipe for these flutes calls for blackberries but when I went shopping at the local grocery store, blackberries were scarce (read pricey) but raspberries were abundant so I decided that raspberries with a chocolate drizzled biscotti would be perfect for my tastes. I loved that this recipe was so easy except for requiring caster sugar and was measured in grams (I know, I know…we Americans are so weird but I know and love my cups and ounces!). The caster sugar was solved by my running regular sugar in the food processor a bit first…I figured if powder was coming from the food chute, it was ground fine enough!
I’m participating in the Hay Hay it’s Donna Day food blogging event in which a blogger chooses a recipe by Australian cookbook author Donna Hay. Making it super easy were the biscotti. Thank you Nonni’s (that’s right…I bought those babies at Costco so I had to use them, I have a year’s supply).