Recipe courtesy of David Rosengarten

Rosemary Cashew Biscotti

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  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: about 48 Biscotti.
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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


  1. Preheat oven to 350 degrees. Grease cookie sheet.
  2. 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.
  3. 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.
  4. 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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