Rosemary Raisin Biscotti

rosemary raisin 4

We own very few pieces of furniture that can’t be turned into a fort in a matter of minutes with the help of a few sheets, blankets, and pillows.

Bedroom furniture finds its way into the sunroom to create a secret reading nook where no one will surely look. Dining room chairs are in the living room, where if you prop the extra pillows up just right, you can create the perfect fort for a game of UNO. The ottoman becomes a boat when you add a sail wrapped around two chairs and connect it with the bench from the foyer, which becomes the gangplank for pirates who willingly plunge themselves into the dark sea below. Two kitchen chairs and a fitted sheet are just what you need to set up an animal hospital for the doctors that perform tail straightening procedures on monkeys, save the limbs of dogs with broken bones, and conduct the risky removal of animal appendixes.

While forts are cool, they require plenty of additional supplies to make them functional. I’ve been told flashlights, books, stuffed animals, rulers, hair brushes, toilet paper, band aids (which don’t always come off stuffed animal fur!), and snacks are required to really trick out a fort.

Our ability to create specialized and massive forts may only be surpassed by our ability to find a way to sneak raisins into anything we can. We use raisins in muesli, zucchini bread, granola, muffins, salads, tagine, couscous, and plenty of other dishes. My father-in-law even puts raisins in his stuffed spinach pizza, something his mother used to do for him when he was a kid.

We’ve recently noticed quite a few products that combine rosemary and raisin and thought we would give Rosemary Raisin Biscotti a try. Trader Joe’s sells Rosemary and Raisin Crisps, which are perfect for dipping in chicken salad or topping with goat cheese. Leslie Stowe also sells a rosemary and raisin crisp that incorporates pecans. I’ve also come across recipes for Rosemary Raisin Almond Bread and Pan di Ramerino that I am looking forward to making.

My husband believes these Rosemary Raisin Biscotti may be the best bisoctti we’ve ever made…and he’s tried his fair share. We use less egg and more egg whites in this recipe which makes a crunchy, yet cookie-like texture, perfect to eat by themselves or with a mug of your favorite tea.

Rosemary Raisin Biscotti

YIELD: approximately two dozen

2 ½ cups all-purpose flour

1 cup granulated sugar, plus more for topping

2 teaspoons double-acting baking powder

1 teaspoon salt

3 tablespoons dried rosemary (cut and sifted)

1 egg and 3 egg whites (save the yolks for the egg wash)

1 cup raisins

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1.  Preheat the oven to 350 degrees and place the rack in the middle of the oven.

2.  In a large flat bottomed bowl, whisk together the flour, sugar, baking powder, salt, and rosemary.

3.  In a smaller bowl, whisk together the eggs and egg whites.

4.  With a rubber spatula, stir the egg mixture into the flour mixture until the dough just starts to come together.  Dust your hands with flour and knead the dough in the bowl until all the ingredients are incorporated and the dough is tacky.

5.  Add the raisins. Knead the dough until incorporated, about 10 – 20 times.

6.  Separate the dough in half.  Form two logs, approximately 3 inches wide and 1 inch high on a parchment lined baking sheet.  Leave several inches between the logs, the dough will spread as it bakes.

7. Whisks together the three remaining egg yolks and brush the tops of each log. Sprinkle liberally with sugar.

8.  Bake in a preheated 350 degree oven for 30 minutes, or until the tops begin to crack or split.  Transfer logs to a wire cooling rack to cool completely.

9.  Transfer biscotti logs to a cutting board.  Slice the biscotti on a diagonal and place cut side down on the same parchment lined baking sheet. Bake for an additional 20 minutes, turning the biscotti once halfway through. Transfer to a wire rack and let cool completely.

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What to do with the ends #84: Hang the ends by strings from the ceiling of your next fort and practice eating them without your hands.