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Rosemary Cashew Biscotti




Source of Recipe


Internet


List of Ingredients




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

Recipe



Preheat oven to 350 degrees. Grease cookie sheet.
By hand: In a bowl, combine flour, sugar, baking powder, rosemary and pepper. In a separatebowl, combine eggs and vanilla. Using a wooden spoon, beat egg mixture into dry ingredients.Dough will be very stiff. Stir nuts into dough.
[He's not kidding. In fact, it won't really form a dough at all. Do not attempt to add water to make this happen, or the biscotti will come out too mushy. Also, adding the roasted nuts with their exuded oil will help the dough form, which is neat.]

Food processor method: In food processor fitted with [a] 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.

Yield: about 48 biscotti

Note: Things are always more done than they appear. The cookies looked so soft after their allotted baking time, that I kept tacking on additional minutes. That was a mistake.