Savory Rosemary Biscotti

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Savory Rosemary Biscotti

Savory Rosemary Biscotti
6 tbsp. butter, softened
2 eggs
1 tbsp. chopped fresh rosemary
1 cup coarsely chopped walnuts, toasted
1/4 cup milk
1¾ cups all-purpose flour
1/4 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. salt

Wrap in clear cellophane and tie with raffia. Hang from a bottle of wine or sparkling cider for an elegant hostess or Christmas gift.

Prep: 20 minutes, Cook: 55 minutes, Makes: 40 biscotti

1. Preheat oven to 350°F. In a medium bowl, beat together butter, eggs and rosemary until well mixed. Stir in walnuts and milk.

2. Mix flours, baking powder and salt; add to butter mixture, stirring until a soft dough forms. Form mixture into a ball and knead several times on a lightly floured board. Shape dough into a rectangle about 15 inches long and 1/2-inch thick.

3. Place on parchment-lined or lightly greased baking sheets. Bake for 15 minutes. Remove from oven and let cool slightly.

4. Cut into 1/2-inch-thick slices and lay flat on baking sheets. Reduce oven temperature to 325°F. Bake for 20 minutes per side or until lightly browned and crisp.

5. Cool on baking racks. Store in an airtight container for up to a week, or wrap tightly and freeze.

Nutritional Information:
60 calories, 2 g protein, 4 g total fat (1.5 g sat.), 5 g carbohydrate, 0 g fiber, 15 mg cholesterol, 45 mg sodium, 2 points


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