If you can fall in love with bread...that is what I have done! My mother-in-law made this biscotti and I can't get enough of it! I have had rosemary in herbed breads, but never something semi sweet. Wow is the best word I can say, at least the best I can think of at this second. I am sure there are many more wonderful words I can use that would describe this delectable treat! I am not a coffee person so I have been eating these by themselves, but bought some hot chocolate today to try them with. It has been getting colder here in Santa Fe, so I need something to warm me up. I think a cup of hot chocolate, biscotti, a blazing fire, and a good book sound like a wonderful idea very soon!
4 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
2 tablespoons dried rosemary, finely chopped
3/4 teaspoon cracked black pepper
2 teaspoon vanilla extract
2 cups whole cashew nuts (or almonds)
1. In a food processor combine flour, sugar, baking powder,dried rosemary and cracked black pepper; process briefly. With processor running add eggs and vanilla extract; process until dough forms a ball. Transfer to a large bowl and add cashew nuts blending well.
2. Shape dough into two flat 3 inch wide logs on a large greased cookie sheet or baking pan. Bake at 350°F for 20 minutes. Remove the rosemary cashew biscotti from the oven. When cool enough to handle slice logs into 1/2 inch diagonal pieces; place cut side down on cookie sheet. Bake an additional 15 minutes or until golden brown. Cool on racks and store in tins up to 1 month or more.