Rosemary Biscotti Recipes

ORANGE ROSEMARY BISCOTTI

Steps:

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Sift the flour, baking powder and salt together in medium bowl.
• In a large bowl, cream the butter and sugar together. Add the eggs, vanilla, orange liqueur, and orange zest and beat until light and smooth. Stir in the pine nuts and rosemary.
• Gradually add the dry ingredients and combine gently with a spatula, just until mixed.
• Dust the parchment-lined baking sheet with a generous amount of flour and spoon the dough onto it in two equal portions. With well-floured hands, form each portion into a 12 x 2-inch log. Smooth and shape the logs evenly, flouring your hands again if needed.
• Bake for 30 to 35 minutes, turning the pan once, midway through to ensure even cooking. When the logs are done, they will be golden in color and may have developed a few slight cracks on the top.
• Remove from the oven and cool for 7 to 10 minutes. Lower the oven temperature to 325°F.
• Using a serrated or bread knife, cut each log on the diagonal into 3/8-inch thick slices. Line the baking sheet with a fresh sheet of parchment and arrange the biscotti about 1/2-inch apart.
• Bake for 6 minutes. Remove the cookies from the oven, flip them over, then bake for an additional 6 minutes. Remove from the oven and cool on wire racks.

ROSEMARY-PARMESAN BISCOTTI

Steps:

• In a large bowl, combine the flours, rosemary, baking powder, salt, pepper and 2 cups cheese. Cut in butter until mixture resembles coarse crumbs. Whisk eggs and milk; stir into crumb mixture just until moistened., Divide dough into four portions. On an ungreased baking sheet, shape each portion into a 12-in. x 2-in. rectangle. Sprinkle each portion with remaining cheese. Bake at 350° for 30-35 minutes or until golden brown., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets., Bake for 25-30 minutes or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.

WHITE CHOCOLATE, ROSEMARY AND CORNMEAL BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Whisk the flour, granulated sugar, cornmeal, rosemary, baking powder and salt together in a large bowl. Whisk together the melted coconut oil and eggs in a small bowl and add to the dry ingredients, stirring just until combined. It will look crumbly at first, then sticky. Stir in the white chocolate chips.
• Heavily dust your work surface with powdered sugar and turn out the dough. Knead until smooth, then shape into a 10-by-2-1/2-inch slightly flattened log and transfer to the prepared baking sheet. Bake until golden and firm, 25 to 30 minutes. Set aside until cool enough to handle, 10 to 15 minutes. Reduce the oven temperature to 300 degrees F.
• When cool enough to handle, place the dough log on a work surface and cut crosswise with a serrated knife into 1/3- to 1/2-inch-thick pieces to form individual cookies. Put the cookies back on the same baking sheet lying flat. Bake until golden brown and firm, about 30 minutes, flipping halfway through. Let cool before serving. Store in an airtight container for up to 10 days.

ROSEMARY BISCOTTI

Steps:

• In a large bowl, whisk together the flour, cheese, rosemary, baking powder, salt and pepper.
• Make a well in the center.
• Whisk eggs with water.
• pour into well.
• Stir to combine.
• On lightly floured surface knead dough until smooth (about 20 times).
• Divide into thirds and roll each third into a log about 1 1/2 inches in diameter.
• Place on ungreased baking sheet and flatten slightly.
• Bake logs in preheated 350F degree oven (180C) for about 30 minutes or until golden.
• Remove from oven and let cool for 5 minutes.
• Cut diagonally into 1/2 inch thick slices.
• Place cut side down on baking sheet and continue cooking for another 30 minutes, turning halfway through.

ROSEMARY BISCOTTI

Steps:

• In a large mixing bowl beat the margarine or butter and olive oil with an electric mixer on medium speed for 30 secnds or till softened. Add 1 cup of the flour, the sugar, the 2 eggs, rosemary, baking powder, and pepper; beat till combined. Stir in remaining flour and nuts.
• Divide dough in half. Shape each dough portion into a 6-inch-long log, about 2 inches wide. Place the logs about 4 inches apart on a lightly greased cookie sheet.
• If you want a shinier appearance, stir together the egg yolk and water and brush onto the logs.
• Bake the dough logs in a 375° oven for 25 minutes. Cool the logs on the cookie sheet on a wire rack for 1 hour.
• With a serrated knife, cut each log diagonally into 1/2-inch- to 3/4-inch-thick slices. Place biscotti slices, cut side down, on an ungreased cookie sheet.
• Bake slices in a 325° oven for 12 minutes. Turn slices over; bake for 8 to 10 minutes more or till dry and crisp.
• Transfer from cookie sheet to a wire rack to cool. Store biscotti in an airtight container at room temperature for up to 2 weeks or transfer them to a freezer container. Freeze for up to 6 months.
• *If using margarine, use one that contains no less than 60 percent vegetable oil for the best results. (Spreads that contain less than 60 percent vegetable oil contain too much water to produce a crisp cookie texture.)
• Nutrition facts per cookie: 157 cal., 9 g total fat (2 g sat fat), 27 mg chol., 87 mg sodium, 17 g carbo., 0 gm fiber, and 4 g pro. Daily Value: 4% vit A, 0% vit C, 4% calcium, and 10% iron.

ROSEMARY CASHEW BISCOTTI

Steps:

• Preheat oven to 350 degrees. Grease cookie sheet.
• By hand: In a bowl combine flour, sugar, baking powder, rosemary and pepper. In a separate bowl combine eggs and vanilla. Using a wooden spoon, beat egg mixture into dry ingredients. Dough will be very stiff. Stir nuts into dough.
• Food processor method: In food processor fitted with steel blade combine flour, sugar, baking powder, rosemary and pepper; process briefly. In a small bowl combine eggs and vanilla. With food processor running, pour in eggs in a steady stream; process until stiff dough is formed. Add nuts and pulse several times to combine.
• Shape dough into 2 flat 3-inch wide logs and place on cookie sheet. Bake 20 minutes. Remove from oven and cool on baking sheet. When cool enough to handle, use a serrated knife to slice logs on the diagonal into 1/2-inch-wide pieces. Place cut side down on cookie sheet and return to oven 15 minutes, or until golden brown. Cool on racks and store in tins up to 1 month.

ROSEMARY APRICOT BISCOTTI

Steps:

• Preheat oven to 350. Mix flour, baking soda and salt in a bowl and set aside. Using an electric mixer and a large mixing bowl, beat butter and sugar together until light and fluffy, about 4 minutes. Add the eggs, one at a time, incorporating each egg fully before adding the next. Add the vanilla, and gently stir in the flour mixture until just combined.Stir in the dried fruit and rosemary.
• Cut dough in half and shape into 2 logs (about 12 inches long and 1 inch thick).
• Bake until just starting to brown at the edges, about 35 minutes. (keep an eye as not to over do, ovens vary, i didn't go the full 35 minutes) Let cool for a few minutes on baking sheets. While logs are still warm, cut each into 1/2 inch wide slices on the diagonal, place the slices back on the baking sheet (use 2 if necessary to hold the slices). Bake for additional 7 - 8 minutes, until the biscotti are crisp. Let cool for few minutes on baking sheets. Store in airtight container for up to 2 weeks.

ROSEMARY-PARMESAN BISCOTTI

Steps:

• Preheat the oven to 350 degrees. In a large bowl, stir together the flour, baking powder, salt, Parmesan, pepper, rosemary and walnuts. Whisk together 4 of the eggs and the water. Make a well in the dry ingredients and pour in the egg mixture. Stir to combine.
• Lightly flour your hands and a work surface; turn out the dough and knead until smooth. Divide the dough in half and shape each piece into a 2 1/2-inch-thick log. Spray a baking sheet with the olive oil and place the dough logs on it. Whisk the remaining egg and brush it over the dough. Bake for 35 minutes.
• Let cool for a few minutes and then cut the biscotti on the diagonal into 1/4-inch-thick slices. Place on the baking sheet cut side down, using 2 pans if necessary. Reduce the oven temperature to 325 degrees and bake until browned, about 20 minutes. Let cool completely.

ROSEMARY PINE-NUT BISCOTTI

Steps:

• Preheat oven to 350 degrees. Spread the pine nuts on a baking sheet, place in the oven and toast for six to eight minutes. Transfer the nuts to a bowl and line the baking sheet with parchment paper.
• Meanwhile, sift the flour, salt, baking soda and baking powder together and set aside.
• Beat the eggs lightly, just until they are blended in a mixing bowl with a whisk or in an electric mixer. Remove two tablespoons of the egg mixture to a small dish and set aside. Beat the sugar into the remaining eggs until blended. Stir in the vanilla, rosemary and lemon zest, then stir in the flour mixture to form a soft dough.
• Divide the dough in half and place one portion on a well-floured work surface. With floured hands, pat it into a six-inch square. Scatter half the pine nuts on the dough and press them into the surface. Roll the dough into a cylinder about 2 inches in diameter and 12 to 15 inches long. Place on the parchment-lined baking sheet. Repeat with the remaining dough. Brush the tops of both cylinders with the reserved egg.
• Place the cylinders in the oven and bake about 15 minutes, until golden and firm to the touch. Transfer to a cutting board and cut on an angle into slices one-half-inch thick. Return the slices to the baking sheet, standing them up, and return them to the oven. Bake for another 20 minutes, until they are crisp and dry. Allow them to cool completely before storing or serving.