Lemon rosemary biscotti
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Almonds; whole toasted |
| ⅓ | cup | Butter; sweet |
| ¾ | cup | Sugar; granulated |
| 2 | Eggs; large | |
| 1 | teaspoon | Vanilla extract |
| 3 | teaspoons | Lemon zest |
| 2¼ | cup | All-purpose flour |
| 1½ | teaspoon | Fresh rosemary; finely chopped |
| ¼ | teaspoon | Salt |
Directions
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, .