Easy Herbal Cookie Recipes: Rosemary-Almond Biscotti

(Page 2 of 2)

December/January 2007
By Julia M. Usher  
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To decorate cookies, dip one end of each biscotti in tempered semisweet or white chocolate. Place dipped biscotti on parchment-lined cookie sheets and transfer to refrigerator to quickly set chocolate. Remove biscotti from refrigerator and affix a tiny rosemary sprig or one dragée to each cookie using a small drop of melted chocolate.

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Make-ahead tips: Biscotti can be made 1 to 2 weeks ahead. They will stay their crispest if stored at room temperature in airtight containers, so if you plan to dip and decorate them, it’s best to do this just before serving. Note: Silver dragées should not be refrigerated or they will lose their sheen and possibly dissolve.

Julia M. Usher is a food writer, recipe developer and food stylist in St. Louis. Contact her by visiting www.HerbCompanion.com/contributors.aspx.

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