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.
If you make these, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.
- 3 large eggs
- 1¼ cups granulated sugar
- 1¼ cups canola or sunflower oil
- ½ cup chopped walnuts
- ½ 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
- 2¼ tsp baking powder
- 1 tsp vanilla
- ¼ tsp salt
- 3¾ 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 3½ 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 ¾-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.