Barbara’s low fat rosemary cashew biscotti recipe

Barbara’s Low-Fat Rosemary Cashew Biscotti recipe

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
Barbara's low fat rosemary cashew biscotti recipe is a delightful twist on the classic Italian treat. With a fragrant hint of rosemary and the crunch of cashews, these biscotti are both flavorful and satisfying. What sets this recipe apart is its focus on being low in fat, making it a guilt-free indulgence. Perfect for a morning pick-me-up or an afternoon snack, these biscotti are sure to become a favorite.

Keywords: low fat, rosemary, cashew, biscotti, guilt-free.

Barbara's low fat rosemary cashew biscotti recipe details

Barbara’s low fat rosemary cashew biscotti recipe, recipe Rating: 4.7
Number of votes:130

Ingredients:

4 cups flour

1 cup sugar

1/2 teaspoon baking powder

2 Tablespoons chopped rosemary

Black pepper

Cashew nuts

6 eggs

2 teaspoons vanilla

Instructions:

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.