Rosemary walnut biscotti

36 servings

Ingredients

Quantity Ingredient
1 cup Walnuts
6 tablespoons Butter
1 tablespoon Rosemary leaves, fresh
2 larges Eggs
¼ cup Milk, nonfat
1¾ cup Flour
¼ cup Flour, whole wheat
2 teaspoons Baking powder
¼ teaspoon Salt
69 xes Calories
1⅝ gram Protein
4⅜ gram Fat
6 grams Carbohydrates
67 milligrams Sodium
17 milligrams Cholesterol

Directions

PER SERVING

Bake walnuts in a 8-9" pan at 350 degrees until browned and toasted, about 8 to 10 minutes. Let cool, then coarsely chop.

Beat butter, rosemary and eggs in a large bowl until well mixed.

Mix flours, baking powder and salt together and add to egg mixture.

Stir to moisten.

Lightly oil a 12 x 15 inch baking sheet. Shape dough into a rectangle, about 15 inches long and half an inch thick. Bake at 350 degrees F for 15 minutes and remove from oven. Cut into ½ inch wide slices and set them on their sides.

Bake at 325 degrees F until lightly browned and dry and firm to the touch, about 40 to 50 minutes.

Transfer to racks to cool. Will keep 5 days in airtight container, longer in freezer.

Source: Sunset Magazine, June, 1995.

Submitted By KARL LEMBKE On 05-27-95

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