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Rosemary Walnut Biscotti

Author/Submitted by:
Servings: 36
Categories: Biscotti / Cookies / Desserts / Nuts

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

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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