This recipe was born from one for pumpkin cheesecake given to me a while ago. I’d been wanting to try it for ages and decided that dessert for a Sunday lunch with friends and family was the perfect opportunity.
In case you think that biscotti are just too complicated and rather uppity for their own good, I can assure you that they’re not – they’re really just fancy rusks that have been cut into thin slices (with apologies to any Italians out there). Biscotti are actually quite easy to make and once you have a good basic recipe, you can vary the flavourings to your heart’s content.
This recipe actually came about rather organically. First my friend Alice gave me some crystallised ginger for Christmas, which got me thinking about how to use it. I’d been craving biscotti so I decided it would be a good opportunity to try making some ginger-flavoured biscotti – but it felt like something was missing…
Then I was browsing Pinterest for a completely different recipe for a main meal and suddenly rosemary, which was one of the ingredients, caught my eye, somehow I made a connection (clearly the biscotti conundrum was sitting somewhere at the back of my mind) and I began to wonder what ginger and rosemary would taste like together. I decided it was worth a try – then I simply added the nuts I had on hand, which happened to be walnuts, and some coarse Himalayan salt for extra taste and crunch. And lo and behold, it worked! 🙂