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Every morning, first thing, I drink a cup of tea. The warmth and mild stimulation, helps me feel the energy of the day. Perhaps a bit of a placebo, but I believe a critical component to my tea is approximately one teaspoon of my own herbal tincture formula, which includes about 9 drops of rosemary extract. A bit goes a long way, adds just a spike of pine flavoring and a myriad of inner value. I am specifically drawn to rosemary’s time-honored capacity to uplift my spirits, support and warm my circulation, and clear my head. Rosemary’s pungent strength inevitably peeks through as an herbal taste. In baking, the mixture of rich ingredients such as butter, eggs, milk, and oils help to balance its bite.
| Servings | Prep Time |
| 32biscotti | 25-30minutes |
| Cook Time |
| 40minutes |
|
|
- For biscotti
- 3 cups organic all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3 organic eggs
- 1 cup organic granulated sugar
- 1 cup rosemary infused oil
- 1/3 cup dried strawberries, chopped to small pieces
- 2/3 cup mini chocolate chips
- 1 tbsp rosemary leaves, chopped (1 sprig)
- 1 tsp vanilla extract
- turbinado or granulated sugar for sprinkling on biscotti
- For rosemary infused oil
- 1/4 cup rosemary leaves removed from stem (4-5 grams)
- 6 oz organic olive oil (180ml)
- Combine flour, baking powder, and salt in small bowl. Set aside.
- In large mixing bowl, whisk eggs lightly. Add sugar and stir together with wooden spoon to combine. Add rosemary infused oil and stir until incorporated. It will look like the oil is separating from the eggs and sugar, but continue mixing and it will become smooth.
- Add dried strawberries, chocolate chips and chopped rosemary, stirring after each addition to incorporate. Stir in vanilla.
- Fold in dry ingredients in 3 additions.
- Refrigerate overnight divided into four equal portions, each wrapped in wax paper.
- When ready for baking, preheat oven to 350 degrees Fahrenheit. Grease cookie sheet.
- With wet hands, shape each batter portion into a small rectangular loaf. Place spaced evenly on cookie sheet.
- Bake for 20 minutes. Remove from oven and cool on wire rack for 10 minutes. Slice each loaf while still warm into ½ inch slices and place back on cookie sheet on side. Sprinkle with sugar.
- Bake 10 minutes. Turn over to other side, sprinkle with sugar and bake additional 10 minutes.
- As biscotti cools, it will become crisper in texture.
- Gently heat olive oil just until warm.
- Place rosemary leaves in glass jar with lid, pour warmed olive oil over rosemary and allow to infuse, covered for 14 days.
- Alternately, combine rosemary and olive oil in jar and keep gently warm, as in a yogurt maker, for 10-14 days.
*Using organic ingredients whenever possible, will make your baking all the more nourishing. For this biscotti use organic rosemary, organic olive oil, organic eggs, flour, and sugar if available.
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