Rosemary Walnut Biscotti
Author/Submitted by: Servings: 36 Categories:
Biscotti
/
Cookies
/
Desserts
/
Nuts
Ingredients: 1
cup
Walnuts 6
tablespoons
Butter 1
tablespoon
Fresh rosemary leaves 2
large
Eggs 1/4
cup
Nonfat milk 1 3/4
cups
Flour 1/4
cup
Whole wheat flour 2
teaspoons
Baking powder 1/4
teaspoon
Salt
Directions: 1.
Bake walnuts in a 8-9" pan at 350 degrees until browned and toasted, about 8 to 10 minutes. Let cool, then coarsely chop. Beat butter, rosemary and eggs in a large bowl until well mixed. Mix flours, baking powder and salt together and add to egg mixture. Stir to moisten.
2.
Lightly oil a 12 x 15 inch baking sheet. Shape dough into a rectangle, about 15 inches long and half an inch thick. Bake at 350 degrees F for 15 minutes and remove from oven. Cut into 1/2 inch wide slices and set them on their sides.
3.
Bake at 325 degrees F until lightly browned and dry and firm to the touch, about 40 to 50 minutes.
4.
Transfer to racks to cool. Will keep 5 days in airtight container, longer in freezer.
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