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| Rosemary Lemon Biscotti served with Homemade Chamomile Cordial
Biscotti is always the “after”. Afternoon, after dinner, after a long morning…. This crunchy treat offers a mild sweetness that is just the right kind of soft kiss an after requires.I try to keep a jar of these around- but they have a great tendency to disappear in short order. Though the baking of biscotti is a two step baking process, the good news is this recipe is so simple that it only takes minutes to pull it all together and create a new batch. Not too long ago, right before a dinner party I decided a gift of wine was just not enough to bring along- so while I showered the first baking was complete, and while make up was applied, the second go round was finished off. I can’t say I recommend this method, but it can be done when you need to.
 The secret to this recipe is that these are made with Olive Oil rather than butter, which is always on hand and no need to wait for it to soften like butter does. I created two versions for today. The first is a Lemon Zest and Rosemary, which is really lovely as a digestive. I serve it up with some gorgeous Chamomile Cordial that I made. {The recipe will be in a future post} These two together offer a soft sweet ending to a long meal. No cloying thump to your sensibilities here.  The second version is Dark Chocolate Cherry. Chunks of 72% chocolate are tossed in with plump dried cherries. This is a slightly sweeter version than above and it perfect for that afternoon pick me up. When gift giving it’s best to package these up into cellophane bags- which you can get from Glerup {see Resource page} The cellophane not only makes a beautiful presentation but also keeps the biscotti crisp and snappy.  Lemon Zest Rosemary Biscotti
makes 24-30
.5 c mild olive oil
.75c granulated sugar
.25c Light brown sugar
3 large eggs
3.25 c AP flour
1T baking powder
1/4t salt
2T chopped fresh rosemary
zest from one lemon
juice from one lemon
In a large bowl combine sugars, flour, bp, salt, rosemary and zest. Stir to combine
In separate bowl combine eggs, oil and lemon juice- mixing thoroughly
Toss the oil mixture into the flour mixture and stir to combine. I use my hands to get the dough even. It will be a little thick and like a soft cookie dough.
Make two long logs about 3″ wide on a baking sheet
Bake in a 375˚ oven for approximately 20 minutes until golden and there is only a gentle spring when the tops are touched. If it gives too much the biscotti are not done in the middle and give it another few minutes.
When ready remove the biscotti from the oven and allow to cool for 15-20 minutes. I am always impatient about this but it’s really worth the wait, the slices will be neater.
When cool(ish), using a sharp serrated knife cut the biscotti into 1/3″ slices and arrange on cookie sheet.
Return to oven and bake 10 mins until golden and toasty looking. Then flip each cookie and bake again for another 10 mins or so.
Dark Chocolate Dried Cherry Biscotti
I used the exact same recipe as above with these changes:
Replace the rosemary, lemon zest and juice with a .5 c of dark chocolate chopped into chunks and .75c of dried cherries
Enjoy!
and remember- the cordial recipe is coming soon- sign up for the mailing list and be sure not to miss it.
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