INGREDIENTS

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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