| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Taste1 | 48 | servings | |
INGREDIENTS
| 4 | c | All-purpose flour |
| 2 | c | Sugar |
| 2 | ts | Baking powder |
| 2 | tb | Finely-chopped dried rosemary |
| 1 | pn | Finely-ground black pepper |
| 3 | Eggs | |
| 2 | ts | Vanilla extract |
| 2 | c | Roasted cashews; coarsely chopped |
INSTRUCTIONS
Preheat oven to 350 degrees. Grease cookie sheet. By hand: In a bowl combine flour, sugar, baking powder, rosemary and pepper. In a separate bowl combine eggs and vanilla. Using a wooden spoon, beat egg mixture into dry ingredients. Dough will be very stiff. Stir nuts into dough. Food processor method: In food processor fitted with steel blade combine flour, sugar, baking powder, rosemary and pepper; process briefly. In a small bowl combine eggs and vanilla. With food processor running, pour in eggs in a steady stream; process until stiff dough is formed. Add nuts and pulse several times to combine. Shape dough into 2 flat 3-inch wide logs and place on cookie sheet. Bake 20 minutes. Remove from oven and cool on baking sheet. When cool enough to handle, use a serrated knife to slice logs on the diagonal into 1/2-inch-wide pieces. Place cut side down on cookie sheet and return to oven 15 minutes, or until golden brown. Cool on racks and store in tins up to 1 month. This recipe yields about 48 Biscotti. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4591 broadcast 12-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-27-1998 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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