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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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