Strawberry Biscotti Dolce

Strawberry Biscotti Dolce

Ingredients for strawberry ice cream:

12 to 16 ounces of frozen strawberries

1 14 ounce can sweetened condensed milk

1/4 cup whole milk

1 16 ounce contained whipping cream, whipped to stiff peaks


Ingredients for strawberry topping:

14 to 16 ounces fresh strawberries

1 tablespoons lemon juice

2 tablespoons sugar


Ingredients for biscotti wafers (makes approximately 30 wafers):

1 cup raw toasted almonds

1 3/4 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt (a pinch of this will go into the egg white mixture)

2 eggs plus 1 egg white

1 cup sugar

4 tablespoons unsalted butter

1 1/2 teaspoon almond extract

1 teaspoon vanilla extract

Instructions for ice cream:

Place the whipping cream into a bowl and whip with a blender until stiff peaks are formed.  Set aside. 

In a blender, add the frozen strawberries, the whole milk and the sweetened condensed milk.  Blend until smooth. 

Poor the strawberry mixture into the whipping cream and, using a hand mixer, beat until all combined. 

Place the ice cream in a loaf pan (this will make 2 small loaf pans).  Place plastic wrap over the loaf pan, ensuring the plastic wrap is touching the ice cream as this will prevent ice crystals from forming.  Wrap the container in foil and place in the freezer for 2 hours or more. 

Instructions for strawberry mixture: 

Dice the strawberries into small pieces.  Add the lemon juice and sugar.  Mix to combine and set aside. 

Instructions for the biscotti wafers: 

Toast the almonds at 325 degrees until fragrant, about 10 to 15 minutes.  Once toasted, place the almonds in a food processor and pulse until you have an almond meal texture. 

Add all the dry ingredients, except for the sugar, to the almond meal.  Pulse until combined.  Set aside in a separate bowl. 

Process the eggs until they are light in color and have doubled in size.  Once this has occurred, slowly add the sugar to the mixture while the food processor is still going.  Once the sugar is incorporated, add the butter and extracts. Once combined, pour into a separate bowl. 

Slowly add the wet batter into the dry mixture and stir until all combined.  

Prepare a sheet pan with parchment paper.  Role into 1 1/2" balls.  Cut out a 4"x4" piece of parchment paper.  Place it onto one of the cookie balls, and using the bottom of a measuring cup (we find a 1 cup works best), press evening until the dough is flattened.  End result should be about a 1/16" wafer.  

Using the ridged side of a meat tenderizer, press into the wafer to create a pretty design. 

Place the wafers in a 300-degree convection oven for 15 to 20 minutes.  The longer cook time will allow for a crispier wafer. 


You can assemble two ways:

Place a wafer on a plate.  Place a scoop of the strawberry ice cream on top of the wafer and then add the strawberry mixture over the ice cream and wafer.  Add whipped cream to the top.  You can also crumble a couple of the wafers and sprinkle over the dessert. 

The second way is to add whipped cream to the center of the plate.  Place a scoop of ice cream in the middle of the whipped cream followed by the strawberry mixture.  Rest a wafer along the side of the ice cream. 


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