Rosemary Cashew Biscotti

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
about 48 Biscotti.

Ingredients
  • 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 1/2-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.


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    Recipe courtesy of Food Network Kitchen