I'm excited to share my new biscotti recipe! I love savory and sweet together, so I create these biscotti with rosemary from my garden, orange zest, walnuts, and a little bit of sugar. What came out was delicious! And for those of you a little intimidated to try homemade biscotti, let me reassure you, they are simple.
ROSEMARY WALNUT BISCOTTI
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter (room temperature)
- 2 tablespoons olive oil
- 1/2 cup sugar
- 2 eggs
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon orange zest
- 3/4 cup chopped walnuts
Preheat the oven to 350°F.
Whisk together the flour, baking powder, and salt, and set aside. Roughly chop the walnuts, and put them in the oven for about 10 minutes (or until they start to small nice and toasty), then let them cool a bit while you work with the wet ingredients.
Add the room temperature butter, eggs, olive oil, and sugar to a mixing bowl, and beat on high for about two minutes. Mix in the rosemary and orange zest.
Pour in all the mixed dry ingredients, and use a spatula to mix until it is just combined. Fold in the walnuts.
Divide the dough in half in the bowl. Lightly coat your hands in flour, then lift the dough out and drop it on the lightly greased baking sheet (or use a silpat). Form the dough into two logs, about 12 inches long, and 2 inches wide.
Bake for about 30 minutes until it just starts to brown. Take it out of the oven, turn it down to 275°F, and let it cool until you can handle it.
Using a serrated knife to cut each log diagonally into about 1/2 slices. Cut diagonally so you can get nice long pieces.
Lay the pieces back on the baking sheet, and put them back into the oven to cook for another 15 minutes per side. You can tap the centers of the cookies and they should be hard when they are done.
Makes about 2 dozen biscotti.
I'm always looking for a new desserts to give out to friends at holiday time. This will me my treat!
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