Rosemary, Ginger, & Date Chocolate Cantucci

Rosemary, Ginger, & Date Chocolate Cantucci

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Get ready for a decadent and dreamy treat with Marybeth Wells' @livingwells_ holiday cookie submission. These crumbly, buttery delights, are cousins of a biscotti but with a bit more tenderness. They are refined sugar free and are the perfect impressive holiday cookies. Gift them to spread joy or savor at home with a hot cup of coffee by the twinkling tree.


scant 2 2/3 cup (320g) all purpose flour

1 tsp fresh rosemary, washed and minced

1/2 tsp baking powder

pinch of kosher salt

12 tbsp ( 170g) unsalted butter, room temp

1 1/2 cup (226g) date sugar

4 eggs (three for the dough, one for egg wash), room temp

zest of one lemon

1/2 tsp almond extract

1/4 cup (55g) date syrup

1 cup (140g) toasted almonds, chopped

2/3 cup (100g) date chocolate, chopped (plus more for dipping/drizzling)

1/3 cup (55g) chopped crystallized ginger

Set out & prep all ingredients, read the full recipe, and set aside equipment. Toast the almonds so they can cool.

Whisk together flour, rosemary, baking powder, and salt in a medium bowl and set aside.

In the bowl of a stand mixer with a paddle attachment, cream the butter and date sugar on low then medium (it will be very powdery at first) for about 2 minutes until it becomes cohesive, fluffy, and a little pale. You'll need to stop and scrape the side and bottom of the bowl.

Add the eggs, one at a time, beating to incorporate each one before adding another. Add lemon zest, almond extract, and date syrup. Lower mixer speed and tip in dry ingredients - beat until a shaggy dough has *just* formed (10-15 seconds max). Scrape down the sides. Add almonds, chocolate, and ginger. Mix until distributed, then turn out onto a lightly floured surface.

Divide into 3-4 portions (depending on the size you'd like) and shape each into a log. Wrap/cover for about an hour, until firm. Meanwhile, preheat the oven to 325 F, prepare a large baking sheet with parchment paper, and wash the dishes you've created.

Transfer a single dough log onto a floured surface, like a marble slab or counter. Use your hands to shape it until it's about 1.5 " wide and tall. Transfer to the baking sheet, and repeat with the remaining dough.

Once prepped brush with a slightly beaten egg (egg wash)

Bake for 15-20 minutes until set and slightly golden. Remove and let cool slightly, then use a serrated knife to cut each log into 1" thick pieces, setting them back on the same tray cut sides face down as you go.

Return to the oven for about 10 more minutes, flipping over halfway through. They should be deeply golden brown and crispy.

Transfer to a wire rack to cool, then drizzle, dip, or decorate however you'd like.

This recipe makes about 40 cantucci - feel free to halve the recipe, or bake them off as you'd like fresh cookies.
The dough logs can be frozen for 6-8 weeks then baked as usual.

created and submitted by Marybeth Wells @livingwells_