Cookie Recipes
Rosemary Pecan Biscotti
Yield: 40 to 50 slices
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 2 tablespoons stone-ground cornmeal
- 1 teaspoon salt
- 1 egg
- 1/2 cup plain low fat yogurt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup coarsely chopped pecans, toasted
- 1/4 cup chopped fresh rosemary or 1 1/2 tablespoons dried and crumbled rosemary
Instructions
- Heat oven to 325 degrees F. Grease and flour a 15 x 10 inch 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 butter into small 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 for 5 minutes.
- Cut dough in half. Working on prepared jellyroll pan with floured hands, form each half into a log 12 to 15 inches long. Flatten log until about 2 inches wide. Arrange logs at least 3 inches apart on the pan.
- Bake for 20 to 25 minutes or until set and pale golden.
- Cool on pan on a rack for 10 minutes.
- Transfer to a cutting board. Cut logs crosswise, on a slant, into 1/2 inch slices. Arrange slices, cut sides down, on pan.
- Bake for about 10 minutes on each side or until pale golden. Place on rack to cool.
- Store in airtight containers.
Attribution
Recipe used with permission from: Morning Sun Herb Farm - Vacaville, California