Barbara’s low fat rosemary cashew biscotti

Barbara’s Low-Fat Rosemary Cashew Biscotti

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4 cups flour
1 cup sugar
1/2 teaspoon baking powder
2 Tablespoons chopped rosemary
Black pepper
Cashew nuts
6 eggs
2 teaspoons vanilla

Combine and blend flour, sugar, baking powder, rosemary, pepper, and nuts in a bowl and set aside. In another bowl, beat eggs with vanilla and blend into dry ingredients with hands. Divide dough in half and place on greased cookie sheet in a 3-inch wide roll (1 roll per sheet). Bake at 350 degrees for 25 minutes until top is firm. Cut into 1/2-inch thick slices and rebake for 15 to 20 minutes.

Variations include 3 squares of semi-sweet chocolate melted and mixed in the batter, or dip the ends of the biscotti in the melted chocolate.

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