Free Recipe Lemon Rosemary Biscotti

Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 30

Ingredients for Lemon Rosemary Biscotti Recipe

1/2 c Almonds; whole toasted
1/3 c Butter; sweet
3/4 c Sugar; granulated
2 Eggs; large
1 ts Vanilla extract
3 ts Lemon zest
2-1/4 c All-purpose flour
1-1/2 ts Fresh rosemary; finely
1/4 ts Salt

Lemon Rosemary Biscotti Preparation

Date: Fri, 14 Jun 1996 11:44:22 -0500 From: TeAntae Turner <tturner@GRAPHSOFT.COM> Source: The Disney Institute, From Culinary Techniques: Herbs Cream butter and sugar together. Add in eggs, vanilla, lemon zest, rosemary, salt, and baking powder. Add in flour one cup at a time. Pat into 2 loaves approximately 1-inch high and 2-inches wide. Bake at 325”F 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 and bake another 10 minutes or until crisp. NOTE: For orange/basil biscotti substitute orange zest and fresh chopped basil. EAT-L DIGEST 13 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen”s MM Recipe Archive, .

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