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Rosemary Cashew Biscotti Recipe
How To Make Rosemary Cashew Biscotti


This is David Rosengarten's recipe. I added an additional egg to make the stiff dough more workable.
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Rosemary Cashew Biscotti
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Prep Time: 25 min   Total Time: 25 min   Yield: 48 


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 large eggs, beaten (if using small eggs add 1 to 2 more)
2 teaspoons vanilla extract
2 cups whole cashew nuts, roasted


Preheat oven to 350 degrees F.

In a standing mixer or 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 (or transfer mixture to a large bowl and stir by hand, the dough is very stiff and may cause harm to a mixer or food processor; if needed, add a beaten egg white). Stir in cashew nuts blending well.

Shape dough into two flat 3-inch wide logs on a large greased cookie sheet or baking pan. Bake for 20 minutes. Remove the rosemary cashew biscotti from oven to a cutting board. When cool enough to handle cut into 1/2-inch diagonal slices; arrange cut side down on a greased cookie sheet. Bake an additional 15 minutes or until golden brown. Remove to a cooling rack. Store in an air tight container for up to one month or more. They can also be wrapped well and frozen.

Wine recommendation: Champagne; Latte

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