Rosemary Cashew Biscotti Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 cup: All-purpose flour,
2 cup: Sugar,
2 tsp: Baking powder,
2 tbsp: Finely-chopped dried,
Rosemary,
lg Pinch finely-ground black,
Pepper,
3: Eggs,
2 tsp: Vanilla extract,
2 cup: 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.
Yield: about 48 Biscotti
TASTE SHOW #TS4591
Source from luhu.jp
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.
Yield: about 48 Biscotti
TASTE SHOW #TS4591
Source from luhu.jp
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