Rosemary cashew biscotti
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | All-purpose flour |
| 2 | cups | Sugar |
| 2 | teaspoons | Baking powder |
| 2 | tablespoons | Finely-chopped dried |
| Rosemary | ||
| large | Pinch finely-ground black | |
| Pepper | ||
| 3 | Eggs | |
| 2 | teaspoons | Vanilla extract |
| 2 | cups | Roasted cashews, coarsely |
| Chopped | ||
Directions
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 ½-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
TASTE SHOW #TS4591