Rosemary walnut biscotti
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Walnuts |
| 6 | tablespoons | Butter |
| 1 | tablespoon | Rosemary leaves, fresh |
| 2 | larges | Eggs |
| ¼ | cup | Milk, nonfat |
| 1¾ | cup | Flour |
| ¼ | cup | Flour, whole wheat |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| 69 | xes | Calories |
| 1⅝ | gram | Protein |
| 4⅜ | gram | Fat |
| 6 | grams | Carbohydrates |
| 67 | milligrams | Sodium |
| 17 | milligrams | Cholesterol |
Directions
PER SERVING
Bake walnuts in a 8-9" pan at 350 degrees until browned and toasted, about 8 to 10 minutes. Let cool, then coarsely chop.
Beat butter, rosemary and eggs in a large bowl until well mixed.
Mix flours, baking powder and salt together and add to egg mixture.
Stir to moisten.
Lightly oil a 12 x 15 inch baking sheet. Shape dough into a rectangle, about 15 inches long and half an inch thick. Bake at 350 degrees F for 15 minutes and remove from oven. Cut into ½ inch wide slices and set them on their sides.
Bake at 325 degrees F until lightly browned and dry and firm to the touch, about 40 to 50 minutes.
Transfer to racks to cool. Will keep 5 days in airtight container, longer in freezer.
Source: Sunset Magazine, June, 1995.
Submitted By KARL LEMBKE On 05-27-95