Rosemary Cashew Biscotti (Italy)

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This is a very excellent flavored biscotti.

 

Rosemary Cashew Biscotti

 

4 cups all-purpose flour

2 cups sugar

2 teaspoons baking powder

2 tablespoons finely chopped dried rosemary

1 pinch finely ground black pepper

3 eggs

2 teaspoons vanilla extract

2 cups roasted cashews, coarsely chopped

 

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.

Yields about 48 Biscotti.

 

 

 

 

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