biscotti de limon y romero cubierto de chocolate

Chocolate covered lemon and rosemary biscotti

Here is a recipe for making lemon and rosemary biscotti covered in chocolate with essential oils. These biscotti have a refreshing and fragrant taste that goes perfectly with the hint of chocolate. Enjoy!

Ingredients:

  • 2 cups of flour
  • 1 cup of sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon chopped fresh rosemary
  • 3 drops of lemon essential oil
  • 1/2 cup chopped almonds

For the chocolate coating:

  • 200 grams of semi-sweet chocolate
  • 1 tablespoon coconut oil
  • 2 drops of lemon essential oil

Instructions:

  1. Preheat the oven to 180°C and line a baking tray with baking paper.

  2. In a large bowl, mix together the flour, sugar, baking powder and salt.

  3. In another bowl, whisk together the eggs, vanilla extract, lemon zest, chopped rosemary and lemon essential oil.

  4. Pour the liquid mixture over the dry ingredients and mix until you obtain a homogeneous dough. Add the chopped almonds and mix again.

  5. Divide the dough into two equal parts and form two long, thin logs on the prepared baking sheet.

  6. Bake for approximately 25-30 minutes, or until the logs are lightly browned.

  7. Remove from the oven and allow to cool for about 10 minutes. Reduce the oven temperature to 150°C.

  8. Using a sharp knife, cut the logs into diagonal slices about 1.5 cm thick.

  9. Place the biscotti slices on the baking sheet and bake for 10-15 minutes, or until crisp and lightly golden. Flip the biscotti over halfway through the baking time.

  10. Meanwhile, prepare the chocolate coating. Melt the semisweet chocolate and coconut oil in a heatproof bowl over hot water, or in short bursts in the microwave, stirring each time until smooth and melted. Add the drops of lemon essential oil and mix well.

  11. Dip half of each biscotti into the melted chocolate and place them back on the baking sheet. Allow the chocolate to harden at room temperature or place the biscotti in the refrigerator for a few minutes.

And that's it! Now you can enjoy your chocolate covered lemon and rosemary biscotti with a delicious citrus and fresh aroma. Store the biscotti in an airtight container to keep them fresh.

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