Barbara’s low fat rosemary cashew biscotti
Barbara’s Low-Fat Rosemary Cashew Biscotti⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 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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