Saturday, July 18, 2015

Rosemary Cashew Biscotti

makes 48

4 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
2 tablespoons dried rosemary
large pinch black pepper
3 eggs
2 teaspoons vanilla
2 cups roasted cashews, coarsely chopped

Preheat oven to 350. Grease cookie sheet. In a bowl combine flour, sugar, baking powder, rosemary and pepper. In a separate bowl combine eggs and vanilla. Beat egg mixture into dry ingredients. Dough will be very stiff. Stir nuts into dough. 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 ½-inch-wide pieces. Place cut side down on cookie sheet and return to oven 15 minutes, or until golden brown.

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