Rosemary Cashew Biscotti Recipe






photographs of all
my recipes




New Recipes
|  Side Dishes |  Sorbets |  3 Course Menus |   Weekend Guest Menus |   Wine Tasting |  Planning A Dinner Party  | Breakfast Menus 
Lunch Ideas





Biscotti - Rosemary Cashew Biscotti Recipe Rosemary Cashew Biscotti










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

 





Resources    Restaurant Reviews   About the Author     Contact Me

Recipe and Photograph created by Peggy Bucholz, Fine Dining Gourmet Recipes
All Rights Reserved
established 2001 www.finedinings.com