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.
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