Chocolate-Rosemary Biscotti, With a Few Slovenian Twists: Buckwheat and Pumpkin Seed Oil
A confession: I have never used rosemary much in cooking. The pungent herb just wasn't on my radar screen. But now I have discovered that rosemary is right up my alley. You could even say it's in my own backyard. Literally. My husband laughed at me when I brought back a few sprigs of fresh rosemary from the market. He led me out the door and pointed to a big thicket of piney-looking shrubs. Rosemary. Enough for a small army. So now I have set myself a new challenge: How it use this assertive, savory herb in my Slovenian cooking adventures. In Slovenian cooking, rosemary ("rosmarin") is most often used to enhance meat dishes, like the tasty bograč, or goulash soup, I made recently. It is also used in a variety of natural herbal preparations. In fact, a Slovenian company is the largest producer of rosemary extract in Europe. These rosemary biscotti are not a traditional ethnic dish. But I would c...