I love this baked biscotti goodie especially with all the
cracked black pepper that makes it different... set apart from the
rest,
this crisp Italian cookie is a special treat to enjoy with a latte and it also makes a great
gift.
I added an additional egg to David Rosengarten's creation to make the dough more
workable.
My son likes to use toasted almonds instead of cashews, either way, it's a keeper!
The rosemary biscotti can be wrapped well and kept for months... but it
gets eaten very quickly at our house!!
See my
8
Course Lobster Tail Dinner Menu
using this biscotti recipe with latte's
try my other
Desserts
... see all the photographs
Rosemary
Cashew Biscotti
adapted
from recipe by David Rosengarten
photograph by www.finedinings.com
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 nuts
(or almonds)
In food processor combine flour, sugar, baking powder, dried rosemary and
cracked black pepper; process briefly. With processor running, add eggs and
vanilla extract; process
until dough forms a ball. Transfer to a large bowl, add cashew nuts blending well.
Shape dough into 2 flat 3-inch wide logs on a large greased cookie sheet or
baking pan. Bake at 350° for 20
minutes. Remove the rosemary cashew biscotti from oven. When cool enough to handle slice logs into 1/2-inch
diagonal pieces; place slices 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 or more.
Yield: 48 cookies
Wine recommendation: Champagne
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