Recipe for cooking rosemary pecan biscotti
Desserts to Go with Coffee and Tea :: Biscotti
Rosemary Pecan Biscotti
Source: Morning Sun Herb Farm - Vacaville, California
2 1/4 c. all-purpose flour
1 tsp. baking powder
1 c. sugar
2 Tbsp. stone-ground cornmeal
1 tsp. salt
1 egg
1/2 c. plain low fat yogurt
1/2 c. (1 stick) unsalted butter, softened
1 c. coarsely chopped pecans, toasted
1/4 c. chopped fresh rosemary or 1 1/2 Tbsp.
dried and crumbled rosemary
Preheat oven to 325 degrees F. Grease and flour a jellyroll pan.
Blend flour and next 4 ingredients with an electric mixer. Add egg and yogurt. Beat on low speed until mixture forms a dough.
Cut margarine into sm. pieces and mix into dough until just blended. Stir in pecans and rosemary. Place dough on a lightly floured surface. Knead several times, cover with a towel, and let stand 5 mins..
Cut dough in half. Working on prepared jellyroll pan with floured hands, form each half into a log 12 to 15 in.es long. Flatten log until about 2 in.es wide. Arrange logs at least 3 in.es apart on the pan. Bake for 20 to 25 mins. or until set and pale golden. Cool on pan on a rack for 10 mins..
Transfer to a cutting board. Cut logs crosswise, on a slant, into 1/2 in. slices. Arrange slices, cut sides down, on pan. Bake for about 10 mins. on each side or until pale golden. Place on rack to cool. Store in airtight containers.
Makes approximately 40 to 50 slices.
