Rosemary Cashew Biscotti





Biscotti - rosemary cashew biscotti recipe ...mix rosemary, cashews, flour and other ingredients, shape dough into... logs, place on a large greased cookie sheet. Bake at 350° for 20 minutes...

Biscotti - Rosemary Cashew Biscotti Recipe



Rosemary Cashew Biscotti
adapted from a recipe by David Rosengarten - recipe and photograph created by www.finedinings.com


I added a 4th egg to this recipe making the dough more workable



4 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
2 tablespoons dried rosemary, finely chopped 
3/4 teaspoon cracked black pepper
4 eggs
2 teaspoons vanilla extract
2 cups whole cashew nut

In food processor combine flour, sugar, baking powder, dried rosemary and cracked black pepper; process briefly. With processor running, add eggs and vanilla; process until dough forms a ball. Transfer to a large bowl, add cashews blending well.

Shape dough into 2 flat 3-inch wide logs; place on a large greased cookie sheet. Bake at 350° for 20 minutes. Remove from oven; when cool enough to handle slice logs into 1/2-inch diagonal pieces; place cut side down on cookie sheet.  Bake an additional 15 minutes or until golden brown. Cool on racks and store in tins up to 1 month.

Yield: 48 biscotti


Wine recommendation: Champagne

See more of my Dessert Recipes with photograph

See my 8 Course Lobster Tail Dinner Menu using this recipe


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Recipe and Photograph created by Peggy Bucholz, Fine Dining Gourmet Recipes
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copyright © 2001 www.finedinings.com