Rosemarybiscotti Recipes

ROSEMARY-PARMESAN BISCOTTI

Steps:

• In a large bowl, combine the flours, rosemary, baking powder, salt, pepper and 2 cups cheese. Cut in butter until mixture resembles coarse crumbs. Whisk eggs and milk; stir into crumb mixture just until moistened., Divide dough into four portions. On an ungreased baking sheet, shape each portion into a 12-in. x 2-in. rectangle. Sprinkle each portion with remaining cheese. Bake at 350° for 30-35 minutes or until golden brown., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets., Bake for 25-30 minutes or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.

ROSEMARY BISCOTTI

Steps:

• In a large bowl, whisk together the flour, cheese, rosemary, baking powder, salt and pepper.
• Make a well in the center.
• Whisk eggs with water.
• pour into well.
• Stir to combine.
• On lightly floured surface knead dough until smooth (about 20 times).
• Divide into thirds and roll each third into a log about 1 1/2 inches in diameter.
• Place on ungreased baking sheet and flatten slightly.
• Bake logs in preheated 350F degree oven (180C) for about 30 minutes or until golden.
• Remove from oven and let cool for 5 minutes.
• Cut diagonally into 1/2 inch thick slices.
• Place cut side down on baking sheet and continue cooking for another 30 minutes, turning halfway through.

ROSEMARY BISCOTTI

Steps:

• In a large mixing bowl beat the margarine or butter and olive oil with an electric mixer on medium speed for 30 secnds or till softened. Add 1 cup of the flour, the sugar, the 2 eggs, rosemary, baking powder, and pepper; beat till combined. Stir in remaining flour and nuts.
• Divide dough in half. Shape each dough portion into a 6-inch-long log, about 2 inches wide. Place the logs about 4 inches apart on a lightly greased cookie sheet.
• If you want a shinier appearance, stir together the egg yolk and water and brush onto the logs.
• Bake the dough logs in a 375° oven for 25 minutes. Cool the logs on the cookie sheet on a wire rack for 1 hour.
• With a serrated knife, cut each log diagonally into 1/2-inch- to 3/4-inch-thick slices. Place biscotti slices, cut side down, on an ungreased cookie sheet.
• Bake slices in a 325° oven for 12 minutes. Turn slices over; bake for 8 to 10 minutes more or till dry and crisp.
• Transfer from cookie sheet to a wire rack to cool. Store biscotti in an airtight container at room temperature for up to 2 weeks or transfer them to a freezer container. Freeze for up to 6 months.
• *If using margarine, use one that contains no less than 60 percent vegetable oil for the best results. (Spreads that contain less than 60 percent vegetable oil contain too much water to produce a crisp cookie texture.)
• Nutrition facts per cookie: 157 cal., 9 g total fat (2 g sat fat), 27 mg chol., 87 mg sodium, 17 g carbo., 0 gm fiber, and 4 g pro. Daily Value: 4% vit A, 0% vit C, 4% calcium, and 10% iron.

ROSEMARY CASHEW BISCOTTI

Steps:

• 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.

ROSEMARY-PARMESAN BISCOTTI

Steps:

• Preheat the oven to 350 degrees. In a large bowl, stir together the flour, baking powder, salt, Parmesan, pepper, rosemary and walnuts. Whisk together 4 of the eggs and the water. Make a well in the dry ingredients and pour in the egg mixture. Stir to combine.
• Lightly flour your hands and a work surface; turn out the dough and knead until smooth. Divide the dough in half and shape each piece into a 2 1/2-inch-thick log. Spray a baking sheet with the olive oil and place the dough logs on it. Whisk the remaining egg and brush it over the dough. Bake for 35 minutes.
• Let cool for a few minutes and then cut the biscotti on the diagonal into 1/4-inch-thick slices. Place on the baking sheet cut side down, using 2 pans if necessary. Reduce the oven temperature to 325 degrees and bake until browned, about 20 minutes. Let cool completely.