Friday, March 12, 2010

lemon rosemary biscotti

  • I love working with fresh seasonal ingredients. One of our close friends were trimming their Rosemary tree and gave us a huge Ziplock bag of fresh rosemary. Since they were going to be having out-of-town guests staying with them for a week, I thought what a great idea to bake biscotti in return, so they could serve fresh cookies to serve their guests?

I guess the biscotti was so yum that the guests never got to them.

This is a delicate combination of lemon flavors and fragrant rosemary, a balance that compliments each other very well.

Cream the butter and sugar together.
Next, add in eggs, vanilla, lemon zest, rosemary, salt, and baking powder. Add in flour one cup at a time.
Pat the dough into 2 loaves approximately 1-inch high and 2-inches wide. Bake at 325F for 25 minutes or until golden brown. Remove from oven and slide off the baking pan onto a cutting board. Cut loaves into 1/2-inch thick slices and place them back onto the baking pan laying on their side. Return baking pan to the oven at 400 degrees, and bake another 10 minutes or until crisp.

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