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.
- Preparation 1 hr
- Cook 30 min
- Serves about 40 cantucci
Ingredients
- 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
Instructions
- 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.
- Notes: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.
by created and submitted by Marybeth Wells@livingwells_
