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 Diamond Walnuts toasted
1/4 cup milk
1-3/4 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 time: 20 minutes
Cook time: 55 minutes

Preheat oven to 350°F. In a medium bowl, beat
together butter, eggs and rosemary until well mixed.
Stir in walnuts and milk. 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. Place on parchment-lined or lightly
greased baking sheets. Bake for 15 minutes.
Remove from oven and let cool slightly. 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.
Cool on baking racks. Store in an airtight container
for up to a week, or wrap tightly and freeze.

Makes about 40 biscotti.
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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