Yield: 30 Servings
|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|
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, .