Recipe for cooking rosemary biscotti

Desserts to Go with Coffee and Tea :: Biscotti

Rosemary Biscotti

1/4 c. butter
1 1/2 c. sugar
3 egg whites
1 egg or 1/4 c. egg substitute
2 tsp. vanilla extract or flavoring
1/4 tsp. almond extract or flavoring
1/4 c. minced fresh rosemary, divided
1/2 c. currants, dried cherries or cranberries
3 c. all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt

Preheat oven to 350 degrees F. Lightly spray a baking sheet with nonstick cooking spray.

Beat butter in mixing bowl until light and creamy. Beat in sugar until light. Beat in 2 egg whites until blended. Beat in egg, vanilla and almond extract or flavorings and 2 Tbsp. of the minced rosemary until blended. Stir in currants.

Sift together flour, baking powder and salt in separate bowl. Stir into creamed mixture until completely mixed. Divide dough into two parts. Shape each into a 12-in. log. Roll each log in remaining rosemary to coat outside. Place logs on prepared baking sheet. Lightly beat remaining egg white and brush tops and sides of logs. Bake until lightly browned, 25 to 30 mins.. Remove logs from oven and let cool 10 to 15 mins..

Cut logs into 1/2 in. slices. Arrange slices on baking sheets and bake 5 to 7 mins. on each side, until lightly browned.