Rosemary Cashew Biscotti
Last updated 6/12/2012 12:59:16 AM. Recipe ID 22208. Report a problem with this recipe.
Title: Rosemary cashew biscotti
Yield: 4 Servings
4 c All-purpose flour
2 c Sugar
2 ts Baking powder
2 tb Finely-chopped dried
lg Pinch finely-ground black
2 ts Vanilla extract
2 c Roasted cashews, coarsely
Preheat oven to 350 degrees. Grease cookie sheet.
By hand: In a bowl combine flour, sugar, baking powder, rosemary and
pepper. In a separate bowl combine eggs and vanilla. Using a wooden
spoon, beat egg mixture into dry ingredients. Dough will be very
stiff. Stir nuts into dough.
Food processor method: In food processor fitted with steel blade
combine flour, sugar, baking powder, rosemary and pepper; process
briefly. In a small bowl combine eggs and vanilla. With food
processor running, pour in eggs in a steady stream; process until
stiff dough is formed. Add nuts and pulse several times to combine.
Shape dough into 2 flat 3-inch wide logs and place on cookie sheet.
Bake 20 minutes. Remove from oven and cool on baking sheet. When cool
enough to handle, use a serrated knife to slice logs on the diagonal
into 1/2-inch-wide pieces. Place cut side down on cookie sheet and
return to oven 15 minutes, or until golden brown. Cool on racks and
store in tins up to 1 month.
Yield: about 48 Biscotti
Didn't find the recipe you were looking for? Search for more here!