These dark chocolate raisin biscotti have a hint of rosemary in them for a savory and sweet combination. They’re gluten-free, grain-free and perfect naturally sweet holiday treat.
No Christmas holiday is complete in my family without at least four tins filled with biscotti. We don’t have a big family, it’s just my brother, me and our spouses, no grandkids yet and no crazy amounts of extended family members. So I really have no idea why my mom feels it necessary to make hundreds of biscotti, but she does. Every single year. And then we end up eating them well into February because throwing a cookie out would be a mortal sin equivalent. At least they age well and are perfect with my daily 2-3 cups of tea.
My mom’s recipe (which has been passed down on a battered recipe card for decades) is just the simple plain anise seed version with lots of butter, lots of sugar and all purpose flour. Clearly you know where this is going…
I decided to change it up this year and “healthify” things a bit. Besides the fact that these are technically gluten-free, grain-free and paleo, they’ve got rosemary (because apparently I really like putting the herb in my cookies lately), raisins and a dark chocolate dip going on too. I think that just miiiiight beat out anise seed.
The California Raisins give a lovely chewy texture to the biscotti and help sweeten them up without the need for sugar. These cookies only have ¼ cup maple syrup in them but you’d never know it thanks to the raisin’s’ natural sun-dried sweetness.
I’m making a strong plea to scale back on the cookie madness this year but if nothing else, at least there will be a slightly healthier option with these.
*This post is sponsored by California Raisins through Kitchen PLAY. All content and opinions are my own.