ROSEMARY CASHEW BISCOTTI
Provided by Food Network
Time 55m
Yield about 48 Biscotti.
Number Of Ingredients 8
Steps:
- 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.
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Ranjitas Cdy
[email protected]Perfect for a quick and easy snack.
Josh Brown
[email protected]I'm so glad I found this recipe! These biscotti are amazing.
SHAHZAIB JAMALI
[email protected]These biscotti are addictive! I can't stop eating them.
rk rabbani
[email protected]The rosemary flavor was a bit too strong for me, but otherwise the biscotti were delicious.
Snow
[email protected]Beautiful biscotti! They look so professional.
Boka Xettri
[email protected]I've made these biscotti several times and they are always a hit.
MD.ALAMIN HOWLADER
[email protected]These biscotti are a bit time-consuming to make, but they are worth it.
Mary rose
[email protected]I baked the biscotti for a few minutes longer and they were perfect.
Danny Brenson
[email protected]I used a different type of nuts (pistachios) and it turned out great.
URS Wadho
[email protected]The biscotti were very crumbly, but the flavor was good.
Shoaibbhatti shoaibbhatti
[email protected]Perfect with a cup of coffee or tea.
Vladimir Blomerus
[email protected]Great recipe! I made a few substitutions based on what I had on hand and they still came out delicious.
Daniel Nyame Otis
[email protected]Not a fan of cashews, but they actually worked well in this recipe.
Hadi Naveed
[email protected]Will definitely make these again for holiday gifts. Thank you for the recipe!
Laporshia Washington
[email protected]These biscotti were a bit too dry for my taste.
RajKumar_Sah Sah
[email protected]Beautiful addition to a brunch or afternoon tea spread.
DaBoy Chris
[email protected]Rosemary is not my favorite herb. But the flavors were well-balanced and not overpowering.
Saffar Tuan
[email protected]Doubled the recipe to make a big batch for a party. Everyone loved them!
Di'Lynn Randolph
[email protected]Easy to follow instructions, even for a novice baker like me. Turned out great!
Yvonne Peglow
[email protected]A delightful combination of flavors, the rosemary and cashews played off each other perfectly.