Imagine biting into a perfectly crisp biscotti that marries the rich depths of dark chocolate with the unexpected, aromatic whisper of fresh rosemary - a culinary adventure that transforms an ordinary Italian classic into an extraordinary sensory experience. These aren't just any cookies; they're a sophisticated symphony of flavors that will elevate your coffee ritual from mundane to magnificent, promising a delectable journey that tantalizes both sweet and herbaceous taste buds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 20 biscotti
Ingredients
- 2 cups all-purpose flour
- 1/2 cup dark chocolate chips
- 1/2 cup raisins
- 1/4 cup sugar
- 2 large eggs
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk together to ensure even distribution of dry ingredients.
- In a separate bowl, beat the eggs until well combined. Add the chopped fresh rosemary and mix thoroughly.
- Pour the egg mixture into the dry ingredients and mix until a shaggy dough starts to form.
- Gently fold in the dark chocolate chips and raisins, ensuring they are evenly distributed throughout the dough.
- Transfer the dough onto the prepared baking sheet and shape into a long, flat log approximately 12 inches long and 3 inches wide. The log should be slightly flattened and have rounded edges.
- Bake the log for 25-30 minutes, or until the top is golden brown and firm to the touch.
- Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, cut the log diagonally into 1/2-inch thick slices.
- Arrange the biscotti slices cut-side down on the baking sheet and bake for an additional 10-12 minutes, flipping halfway through, until they are crisp and golden.
- Remove from the oven and let cool completely on a wire rack. The biscotti will continue to crisp up as they cool.
- Store in an airtight container at room temperature for up to 2 weeks.
Tips
- • Use room temperature eggs for better dough consistency • Chop rosemary finely to distribute flavor evenly • Don't overbake the initial log - golden brown is key • Allow biscotti to cool completely for maximum crispness • Store in an airtight container to maintain texture • For extra indulgence, consider drizzling melted dark chocolate over cooled biscotti • Toast rosemary slightly before adding to enhance its aromatic qualities • Use high-quality dark chocolate chips for richer flavor profile
Nutrition Facts
Calories: 110kcal
Carbohydrates: 17g
Protein: 2g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 25mg
