Toasted Almond and Rosemary Biscotti2012-06-20
- Prep Time : 15m
- Cook Time : 40m
- Ready In : 55m
- ½ stick unsalted butter, softened
- ½ cup granulated sugar
- 1 egg
- 1 ¼ cup all-purpose flour
- ¼ teaspoon salt
- ¾ teaspoons baking powder
- ½ cup slivered almonds, toasted and finely chopped
- 2 tablespoons minced fresh rosemary leaves
- 1 teaspoon pure almond extract
Place rack in center of oven and preheat oven to 350°F. Line a cookie sheet with parchment paper or a silpat and set aside.
Using an electric mixer fitted with a paddle attachment, cream butter until smooth. Gradually add sugar and beat until mixture is light and fluffy. Next add the egg and beat well.
Sift together flour, salt, and baking powder in a bowl and slowly add it to the creamed butter-sugar mixture, mixing on low speed or by hand with a spatula just until the dry ingredients are incorporated. Stir in chopped almonds, rosemary and almond extract.
On a lightly floured surface, shape dough into one rectangular log almost the length of the cookie sheet. Place the log in center of the cookie sheet and bake until it is slightly golden and puffed, about 30 to 35 minutes.
While it is hot, slide the log immediately onto a cutting board and slice into 3⁄4-inch-thick pieces. Place slices, cut side down, on the cookie sheet and return to the oven to bake until light brown and crisp, another 10 to 15 minutes.
Remove the biscotti from the cookie sheet and let them cool on a wire rack before enjoying. Serve the biscotti on a nice dish with a strong cup of Joe!
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