Name: Savory Chocolate-Rosemary Biscotti
Prep time: 20 s
Cook time: 30 s
Total time: 90 s
Yield: 36
Ingredients: 2 2/3 cups all-purpose flour; 1/2 teaspoon fine sea salt; 1 tablespoon baking powder; 2 tablespoons fresh rosemary leavesfinely chopped or 2 teaspoons dried rosemary; 4 large eggsroom temperaturedivided; 1/3 cup granulated sugar; 1/3 cup extra-virgin olive oil; 1/3 cup vegetable oil; 3 tablespoons white wine (optional); 1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunksdivided

Make It

Step 1

Preheat oven to 350° F. Line large baking sheet with parchment paper or grease well.

Step 2

Combine flour, salt, baking powder and rosemary in medium bowl. Whisk 3 eggs and sugar in large bowl until well combined. Add olive and vegetable oils; whisk until well combined. With fork, add in flour mixture and 2/3 cup chunks; stir together to form a soft dough.

Step 3

Turn dough out onto lightly floured surface. Knead dough lightly to bring together. (Dough will be slightly oily.) Divide dough in half. Roll each half into a log, about 16 inches long and 1 inch high.

Step 4

Place each log onto prepared baking sheet. Press top of each lightly to flatten slightly. Beat remaining egg in small bowl. Brush top of each log with egg wash.

Step 5

Bake for 20 minutes or until lightly browned. Remove from tray from oven and place on wire rack for 15 to 20 minutes or until cool enough to handle.

Step 6

Place logs on cutting board and diagonally slice each loaf into 3/4-inch slices. Place slices back on baking sheet, flat side down.

Step 7

Bake for an additional 4 minutes; turn each piece over. Bake for an additional 4 to 6 minutes or until dry. (Be careful to not overbake or the biscotti will become too hard.) Remove from baking sheet to wire rack(s) to cool completely.

Step 8

Line baking sheet with parchment or wax paper.

Step 9

Place remaining chunks in small, uncovered microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals; stirring until just melted. Dip one side of each biscotti in chocolate. Scrape along edge of bowl to remove excess chocolate. Place on prepared baking sheet. Refrigerate for 5 to 10 minutes or until chocolate is set. Store in airtight container at room temperature for no more than 3 days.