I’ll start off right away by admitting that these biscotti are in no way ‘authentic.’ As someone who doesn’t drink much coffee (and likes to keep her teeth intact), I never really got the appeal of a cookie that had to be softened in a hot drink before you could safely bite into it. But one of my grandmothers makes a mean mandelbrot, biscotti’s Jewish cousin. The cookies are baked using the same method, but they have a crumbling, melt-in-your-mouth texture.
Now, my grandmother’s mandelbrot is a well-kept family secret, but I figured since I liked the texture so much, that they would make a good starting point for these rosemary chocolate biscotti. I used walnuts here for their toastiness, and balanced them out with some fragrant fresh rosemary leaves and dark chocolate. The rosemary adds a floral note — very subtle, almost astringent — but is balanced by the sweetness in the dough and the bitter notes from the chocolate. The result is a crisp cookie with different layers of flavour in every bite. It’s perfect for dipping in your coffee or tea, but just as enjoyable on its own.
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A rich, toasty biscotti that has a crumbly, light texture, and is just as enjoyable on its own as it is dipped into a cup of coffee.
- 3 large eggs
- 1 1/4 cups granulated sugar
- 1 1/4 cups canola or sunflower oil
- 1/2 cup chopped walnuts
- 1/2 cup finely chopped dark (70%) chocolate
- 3 tbsp water
- 1 tsp grated lemon zest
- 2 tbsp fresh lemon juice
- 1 tbsp finely chopped fresh rosemary
- 2 1/4 tsp baking powder
- 1 tsp vanilla
- 1/4 tsp salt
- 3 3/4 cups all-purpose flour
- Heat oven to 350F and line two large baking sheets with parchment paper.
- In large bowl, whisk together eggs and sugar; whisk in oil until combined.
- Stir in walnuts, chocolate, water, lemon zest, lemon juice, rosemary, baking powder, vanilla, and salt until just combined. Stir in flour until just combined, and allow mixture to rest for 1 minute, until thickened slightly.
- Using damp hands, shape dough into four rectangles (roughly 12 x 3 1/2 inches each) on prepared baking sheets. Bake until firm to the touch and bottom is light golden, about 20-30 minutes. Remove baking sheets from oven and, working one at a time, carefully transfer each cookie log to cutting board and cut on a slight bias into 3/4-inch slices.
- Return sliced biscotti to baking sheets, one cut side down. Bake until fragrant and golden-brown, about 15-20 minutes more.
- Allow to cool completely on rack. Store in airtight container up to 1 week.
These biscotti are also great with a 1/4 cup finely chopped crystallized ginger added to the batter before stirring in the flour.