Recipe courtesy of David Rosengarten
Rosemary Cashew Biscotti
- Yield: about 48 Biscotti.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 108
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 2
- Cholesterol
- 10
- Sodium
- 56
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
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.