Rosemary cashew biscotti

Yield: 4 servings

Measure Ingredient
4 cups All-purpose flour
2 cups Sugar
2 teaspoons Baking powder
2 tablespoons Finely-chopped dried
\N \N Rosemary
\N large Pinch finely-ground black
\N \N Pepper
3 \N Eggs
2 teaspoons Vanilla extract
2 cups Roasted cashews, coarsely
\N \N Chopped

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

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