Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Plain flour |
| 6 ounces | Castor sugar (granulated) |
| 1 pinch | Salt |
| ½ teaspoon | Baking powder |
| 2 \N | Eggs |
| 3 drops | Vanilla essence; more or less |
| 1 \N | Lemon; grated rind of |
| 1 \N | Sprig rosemary; finely chopped |
| 4 ounces | Whole almonds; roasted and finely chopped |
| 1 ounce | Shelled pistachios; roughly chopped |
From: Clare Cockburn <clare@...> Date: Thu, 10 Aug 1995 04:02:56 GMT Biscotti Recipe - from BBC Vegetarian Good Food Sift flour, sugar, salt and baking powder into a bowl. Make a well in the centre and pour in the eggs and vanilla, then add the lemon rind, rosemary and nuts. Gradually work together using a wooden spoon to make a smooth dough.
On a floured surface, halve the dough and shape into 2 8-inch sausage shapes. Transfer to two non-stick baking sheets and cook for 25-30 minutes at 200C/400F/Gas 6, until light golden. Slice each length into 8 pieces on the diagonal, arrange on the baking sheets and return to the oven for 10 minutes until golden. Cool on a wire rack.
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