Rosemary Cashew Biscotti

1. 1

   Preheat oven to 350 degrees.

2. 2

   Grease cookie sheet.

3. 3

   By hand: In a bowl combine flour, sugar, baking powder, rosemary and pepper.

4. 4

   In a separate bowl combine eggs and vanilla.

5. 5

   Using a wooden spoon, beat egg mixture into dry ingredients.

6. 6

   Dough will be very stiff.

7. 7

   Stir nuts into dough.

8. 8

   Food processor method: In food processor fitted with steel blade combine flour, sugar, baking powder, rosemary and pepper; process briefly.

9. 9

   In a small bowl combine eggs and vanilla.

10. 10

    With food processor running, pour in eggs in a steady stream; process until stiff dough is formed.

11. 11

    Add nuts and pulse several times to combine.

12. 12

    Shape dough into 2 flat 3-inch wide logs and place on cookie sheet.

13. 13

    Bake 20 minutes.

14. 14

    Remove from oven and cool on baking sheet.

15. 15

    When cool enough to handle, use a serrated knife to slice logs on the diagonal into 1/2-inch-wide pieces.

16. 16

    Place cut side down on cookie sheet and return to oven 15 minutes, or until golden brown.

17. 17

    Cool on racks and store in tins up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.