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Recipe Detail Page
Rosemary Biscotti with Pecans
Holiday 2002
Always a perfect accompaniment to soup or served as a cocktail-party nibble, these biscotti will surprise your taste buds with an unexpected cayenne hit. Look for a cheese-and-wine variation at the end of the recipe.
Makes 24 Biscotti
2 1/4 cups (550 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) finely chopped fresh rosemary or 1 tsp (5 mL) dried rosemary
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cayenne pepper
3 large eggs
1/2 cup (125 mL) butter, melted and cooled slightly
2 tbsp (25 mL) milk
1 cup (250 mL) lightly toasted pecans, coarsely chopped
1. Preheat oven to 350°F (180°C).
2. Line a large baking sheet with foil or parchment paper. In a large bowl, stir flour with baking powder, rosemary, salt and cayenne.
3. Using an electric mixer and a medium bowl, beat eggs until fluffy and light-coloured. Slowly beat in butter and milk. Stir into flour mixture until almost combined, then stir in pecans.
4. With slightly moistened hands, form dough on the baking sheet into a loaf about 13-inches (33-cm) and 5-inches (12-cm) wide.
5. Bake 25 to 30 minutes or until small cracks appear and the loaf seems firm when touched. Slide loaf onto a large cutting board. Cut crosswise into 1/2-inch - (1-cm) - thick slices. Wipe knife blade with a damp cloth if it becomes sticky. Remove from foil and stand slices upright about 1/2-inch (1-cm) apart on a baking sheet.
6. Reduce oven temperature to 325°F (160°C). Bake 20 to 25 minutes or until biscotti are dry to the touch. Cool on baking sheet placed on a rack. Store airtight.
Variation: Omit milk and pecans. In their place, stir 1 cup (250 mL) freshly grated Parmesan cheese into dry flour mixture and 2 tbsp (25 mL) dry white wine into beaten eggs.
Makes 24 Biscotti
