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.
- 1 3/4 cup almond flour
- 1/2 tablespoon cornstarch (or arrowroot powder for paleo)
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 tablespoon rosemary
- 1/4 cup maple syrup
- 2 tablespoons almond milk (or any milk)
- 1/2 teaspoon vanilla extract
- 1/3 cup California Raisins (mix of dark and golden)
- 1/2 cup dark chocolate chips
- 1/2 tablespoon coconut oil
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a baking mat.
- Combine the almond flour, cornstarch, baking soda, salt and rosemary in a food processor and pulse until combined.
- Add the maple syrup, milk, vanilla and raisins and pulse a few more times until a ball of dough forms.
- Turn the dough out onto the baking sheet and form into a log about 10 inches by 2 inches with wet hands (dough will be a bit sticky).
- Bake for 15 minutes, remove from oven and let cool for 30-45 minutes.
- Once cooled, slice into 12 pieces on the diagonal. Lay pieces on their side on the baking sheet and bake at 275 degrees for 10 minutes. Flip pieces onto the other side and bake another 10 minutes.
- Remove from oven and let cool completely.
- Once cooled, melt the chocolate and coconut oil in a small bowl. Dip one end of each biscotti in the chocolate and place back on the baking sheet. Let the chocolate set (put the baking sheet in the refrigerator to set faster) and store in a cookie tin.
*This post is sponsored by California Raisins through Kitchen PLAY. All content and opinions are my own.