Recipe: Rosemary Cashew Biscotti

Rosemary Cashew Biscotti
From: Kitchenlink
rec.food.cooking/cfb
Yield: about 48 Biscotti

This is my favorite all time biscotti recipe. It hails from David Rosengarten and it's the best!!!

4 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
2 tablespoons finely chopped dried rosemary
Large pinch finely ground black pepper
3 eggs
2 teaspoons vanilla extract
2 cups roasted cashews, coarsely chopped

Preheat oven to 350F. 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 (or two 8-inch rolls 1/2-inch thick) 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.