| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookie | 30 | Servings | |
INGREDIENTS
| 1/2 | c | Almonds; whole toasted |
| 1/3 | c | Butter; sweet |
| 3/4 | c | Sugar; granulated |
| 2 | Eggs; large | |
| 1 | ts | Vanilla extract |
| 3 | ts | Lemon zest |
| 2 1/4 | c | All-purpose flour |
| 1 1/2 | ts | Fresh rosemary; finely chopped |
| 1/4 | ts | Salt |
INSTRUCTIONS
Date: Fri, 14 Jun 1996 11:44:22 -0500 From: TeAntae Turner <tturner@GRAPHSOFT.COM> Source: The Disney Institute, From Culinary Techniques: Herbs Cream butter and sugar together. Add in eggs, vanilla, lemon zest, rosemary, salt, and baking powder. Add in flour one cup at a time. Pat into 2 loaves approximately 1-inch high and 2-inches wide. Bake at 325'F for 25 minutes or until golden brown. Remove from oven and slide off the baking pan onto a cutting board. Cut loaves into 1/2-inch thick slices and place them back onto the baking pan laying on their side. Return baking pan to the oven and bake another 10 minutes or until crisp. NOTE: For orange/basil biscotti substitute orange zest and fresh chopped basil. EAT-L DIGEST 13 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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