I swear there is a really great story behind the inspiration for this recipe.   But, every time I try to write it down it almost immediately devolves into a “you had to be there but it was really hilarious” tale.  Let’s just say it involved giant head sculptures, lots of rain, a certain non-hierarchical leadership model and an incident in a candy aisle at a grocery in a town that shall remain nameless (but shares an eerie commonality with the last name I would have had if I had gone the traditional route when TD and I married).  I told you, you had to be there.

Other than the fact that the road trip of which I speak really was a pivotal event in my graduate education, it also introduced me to the most amazing rosemary walnut biscotti made by my friend Charles.  The little cookies were rich, savory, nutty and resoundingly addicting.  Equally perfect with a glass of wine or greedily consumed at a gas stop somewhere on the California Grapevine.

Charles generously gave me the recipe and I enjoyed making it for years, each time reminded of our winter “break” (ha!) adventure.  Alas, somewhere in the six moves I’ve made in the last 15 years, I lost track of the original recipe.  And so, have had some fun attempting to find it again.  I’ll tell you up front, this one isn’t it (I actually found the original in my sheet-protected dessert binder in alphabetical order.  Imagine that).  But, like a crow easily distracted by a piece of shiny tin, the interesting little twists and turns this recipe presents were too tempting to resist.

Twist number one: a rosemary simple sugar glaze.  Intrigued?

Twist number two: caramelized walnuts.  Making caramelized nuts is  like making a little bit of magic.  Nuts plus sugar and a pinch of sea salt.  That’s all you start with!

Then, you stir constantly.  Eventually the sugar melts.  Really, it does.

Once liquified and taken off the heat, everything cools into delicious clusters of sweet nuttiness.

While the nuts are cooling and your syrup is steeping, it’s time to start the dough.  Lots of fresh rosemary.

Pulse it together with your dry ingredients (including twist number three: a bit of cornmeal).

Add in yogurt, an egg and your nuts (now chopped) and then pulse until the dough just comes together. Then, lightly work the dough into two logs.

And, into the oven for bake numero uno.

Out of the oven for a generous glazing of rosemary simple syrup and then back into the oven for a very patient, low-heat final bake.

These are significantly sweeter than the original recipe (you’ll see that recipe on this site before the end of the year).  But, that’s not necessarily a bad thing.  The flavor combination is surprising and…dare I say…delightful.  I’d recommend pairing them with a nice light red wine.  Or a bratwurst.  Oh, there I go again with the “you had to be theres….”

Soundtrack

You know, I can’t remember what I was listening to while making these.  However, when I think of my friend Charles and music, I always think of the soundtrack from My Best Friend’s Wedding. So, there you go.

Rosemary Walnut Biscotti

Shamelessly but gratefully copied from Recchiuti Confections, San Francisco

Ingredients

The Glaze

• 1/2 cup granulated cane sugar
• 1/4 cup water
• 2 teaspoons fresh rosemary

Caramelized Walnuts

• 1 cup walnuts, coarsely chopped
• 1/2 cup granulated cane sugar
• 1/2 teaspoon fleur de sel in fine grains
• 1/8 teaspoon unsalted butter

The Biscotti

• 2 1/4 cups unbleached all-purpose flour
• 2 tablespoons stone-ground cornmeal
• 1 teaspoon double-acting baking powder
• 1 1/4 teaspoon fleur de sel in fine grains
• 1 tablespoon plus 1 teaspoon fresh rosemary, coarsely chopped
• 1 extra-large egg, at room temperature
• 1/2 cup plain non-fat yogurt, at room temperature
• 1/2 cup unsalted butter, at room temperature

Preparation

Make the Glaze

1. Put the sugar and water in a small saucepan. Bring to a boil for one minute.
2. Stir in the rosemary, cover and let steep for one hour.

Caramelize the Walnuts

1. Preheat the oven to 325°F. Line the bottom of a sheet pan with parchment paper
2. Spread the walnuts on the prepared pan in a single layer. Roast the nuts until they are golden brown, about 20 minutes.
3. Line the bottom of a second sheet pan with parchment paper or a nonstick baking liner. Measure the butter and put it next to the stove.
4. Put the nuts, sugar and salt in a medium heavy-bottomed pot. Place over medium-high heat and cook, stirring constantly with a wooden spoon, until the sugar liquefies and coats the nuts. When only a few specks of sugar remain unmelted, remove from the heat and add the butter. Stir until the nuts glisten and start to separate from one another.
5. Scrape the nuts onto the prepared sheet pan and let them cool for 15 minutes.

Bake the Biscotti

1. Combine the egg and yogurt in a medium bowl and whisk together by hand. Whisk in the butter. Set aside.
2. Combine the flour, cornmeal, baking powder, salt and rosemary in the bowl of a food processor. Pulse to incorporate.
3. Lightly chop warm walnuts and add to flour mixture. Briefly pulse to incorporate, making sure to keep walnut pieces intact. Add the egg mixture and pulse until a dough forms.
4. Turn the dough out onto a work surface. Cut into two pieces and roll into 12-by-2 inch logs.
5. Line the bottom of a sheet pan with parchment paper. Place the dough logs on the prepared pan and bake on the middle shelf of the preheated oven for 20 minutes.
6. Remove from oven and brush rosemary sugar glaze on top. Return to the oven and bake for an additional 10 minutes.
7. Let cool on a wire rack for 15 minutes.
8. While the loaves are still warm, using a serrated knife, slice into 1/2-inch rounds on the diagonal.
9. Place sliced the biscotti on a cooling rack. Place the cooling rack on a sheet pan and toast the biscotti in the oven for 15-20 minutes, until golden brown. Let cool completely before serving.

Store in an airtight container at room temperature.