I come from a long line of soybean farmers so I feel a certain kinship to edamame. Steamed in the pods, edamame is one of my favorite appetizers. Dry-roasted, it makes a quick snack. On this rainy, cool fall day, I decided to bake with edamame using ingredients in my pantry. I ended up with this Dark Chocolate Edamame Apple Biscotti. I know my Daddy would be proud…

2 cups self-rising flour

scant cup of sugar (scant because I ran out…)

1/4 cup applesauce

2 teaspoons vanilla extract

2 eggs

1/2 cup dark chocolate chips

1/2 cup chopped dry-roasted edamame

1/2 cup chopped apple

Pre-heat oven to 300 degrees. Spread cookie sheet with parchment paper.

Before mixing ingredients, remove hulls and chop edamame. (Rub a handful of beans in the palm of your hand, and the hulls will separate fairly easily…) Set aside.

Mix applesauce and sugar together. Add vanilla. Beat in eggs. Add flour slowly, mixing by hand. Dough will become thick and stiff. Fold in beans, chocolate chips and apple by hand. (This is the point  when I thought cranberries or dried cherries would be a yummy addition, but I was too lazy to run to the grocery store, plus it was still raining. So I added diced apple instead. Worked great!) 

Divide dough in half. Form two logs (about 10×2 inches) on a cookie sheet. The dough is very sticky. (Moistened fingertips helps.) Bake for 40 minutes.

Remove and let cool 15 minutes. Turn oven down to 275 degrees.

After the biscotti has cooled, slice diagonally and lay pieces on the parchment lined cookie sheet. (Eat the little end pieces—they’re too small to go back in the oven…)

Bake another 15 minutes.

Delicious with coffee or hot tea!

talya

Grace Grits and Gardening