Lemon rosemary biscotti

Yield: 30 Servings

Measure Ingredient
½ cup Almonds; whole toasted
⅓ cup Butter; sweet
¾ cup Sugar; granulated
2 \N Eggs; large
1 teaspoon Vanilla extract
3 teaspoons Lemon zest
2¼ cup All-purpose flour
1½ teaspoon Fresh rosemary; finely chopped
¼ teaspoon Salt

Date: Fri, 14 Jun 1996 11:44:22 -0500 From: TeAntae Turner <tturner@...> Source: The Disney Institute, From Culinary Techniques: Herbs Cream butter and sugar together. Add in eggs, vanilla, lemon zest, rosemary, salt, and baking powder. Add in flour one cup at a time. Pat into 2 loaves approximately 1-inch high and 2-inches wide. Bake at 325'F for 25 minutes or until golden brown. Remove from oven and slide off the baking pan onto a cutting board. Cut loaves into ½-inch thick slices and place them back onto the baking pan laying on their side. Return baking pan to the oven and bake another 10 minutes or until crisp.

NOTE: For orange/basil biscotti substitute orange zest and fresh chopped basil.

EAT-L DIGEST 13 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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