Deisler Does: 2012

Wednesday, October 24, 2012

Make Almond Rosemary Lemon Biscotti

My husband made roasted fall veggies for dinner and declared that we have extra rosemary for the taking. My mouth began to water as I remembered an old friend from college who would make lemon rosemary biscotti. I used recipes from martha and recipekey to come up with this:

2 Cups All-Purpose Flour
1/4 Teaspoon Salt to taste
2 teaspoon baking powder

1/3 cup Butter

3/4 cup Sugar plus 1 teaspoon for dusting
1 tsp Extract Of Vanilla
3 tsp Lemon Extract (or 3 tsp lemon zest)
2 Eggs

1 1/2 tsp Fresh Rosemary finely chopped

1/2 cup whole Almonds

*Preheat oven to 350.

1. Mix flour, salt, and baking powder.

2. Cream butter and sugar. Then add vanilla, lemon, eggs, rosemary.

3. Mix wet and dry ingredients until you have a thick dough. It may be dry, but you will knead it.

4. Separate dough into two parts. Knead until you have a firm ball, then flatten to about a 1 inch by 3 inch log. Repeat with other part of dough. Place on parchment paper on cookie sheet.

5. Sprinkle sugar on top of logs. Cook at 350 for about 20 minutes. Let cool.

6. Cut into slices, turn on sides, sprinkle again with sugar and cook for 10 more minutes until just golden brown.