Rosemary Cashew Biscotti

Biscotti are a crunchy, low-fat, sturdy dessert that go well with coffee, tea, or fruit. These are addictive and very interesting. The rosemary is a surprise, but delicious. I adapted the recipe from one on the Fine Dining web site.


Yield: 40 biscotti

Preheat oven to 350°F. Line a large cookie sheet with parchment paper. In a food processor, combine the sugar and rosemary. Process until the rosemary is coarsely chopped. If you have a very large food processor, you can continue with the recipe all at once. If you have a smaller food processor, either continue with a large stand mixer, or do the mixing in two batches: Add the flour, baking powder, and pepper. Process until mixed. Break the eggs into a cup with the vanilla. With the processor running, add eggs and vanilla. Process until a stiff dough is formed. Add nuts and pulse several times to combine. Shape the dough into 2 flat logs, each 3 inches wide, about 15 inches long, and 1/2 inch high, and place on the cookie sheet. I cover the logs with plastic wrap and use a rolling pin to help flatten the top of the logs, then turn them on their side to flatten each side, ending with the original top of the log on the parchment paper.

Bake 20 minutes. Remove from the oven and cool slightly.

On a cutting board, with a sharp serrated knife, cut each log into 1/2" diagonal slices. Arrange these slices, cut side down, on the cookie sheet and return to the oven. Bake 15 minutes on each side until toasted. Remove the biscotti to a cooling rack and cool completely. It's important to cool absolutely completely before storing these away. They freeze beautifully, double-wrapped, for about 3 months. They will keep at room temperature for several weeks if you keep them in an airtight bag. Do not refrigerate.

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