Rosemary Cashew Biscotti

Recipe Ingredients

4 cups	250g / 8.8oz	All-purpose flour
2 cups	396g / 13oz	Sugar
2 teaspoons	10ml	Baking powder
2 tablespoons	30ml	Finely-chopped dried rosemary
1		Finely-ground black pepper
3		Eggs
2 teaspoons	10ml	Vanilla extract
2 cups	292g / 10oz	Roasted cashews - coarsely chopped

Recipe Instructions

Preheat oven to 350F. 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.

This recipe yields about 48 Biscotti.

Source:
TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4591 broadcast 12-29-1997)

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