Best Rosemary Cashew Biscotti Recipes

COFFEE CASHEW BISCOTTI

Coffee Cashew Biscotti image

Provided by Food Network Kitchen

Categories dessert

Time 1h20m

Number Of Ingredients 11

Ingredients

1 3/4 cups all-purpose flour
2/3 cup plus 4 teaspoons sugar
2 tablespoons plus 1 teaspoon instant espresso powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, softened
2 large eggs
1 tablespoon water
1 teaspoon pure vanilla extract
1 1/2 cups toasted cashews
1 large egg white, lightly beaten

Steps:

Preheat oven 350F. Pulse flour, 2/3 cup sugar, espresso powder, baking powder, and salt in a food processor. Add butter and pulse until mixture is sandy. Transfer to a large bowl.
Whisk eggs, water, and vanilla in a small bowl; stir into flour mixture until a crumbly dough forms. Press together and knead to a moist, uniform dough. Knead in cashews.
Line a baking sheet with parchment paper. Divide dough in half and place on prepared baking sheet. Shape dough into two 11 by 2-inch logs, keeping 3 inches between logs. Brush each log with egg white and sprinkle 2 teaspoons sugar over top and sides of each. Bake for 30 minutes.
Cool biscotti for 5 minutes on baking sheet. Transfer logs to a cutting board and, cut 1/2-inch thick slices using a sharp serrated knife. Lay on baking sheet and bake, turning halfway through, for 25 minutes. Transfer to a wire rack to cool. Store in an airtight container for up to 2 weeks.

Nutrition Facts : Calories 80, Fat 4.5 grams, SaturatedFat 1.5 grams, Cholesterol 15 milligrams, Sodium 75 milligrams, Carbohydrate 9 grams, Protein 2 grams

ROSEMARY ROASTED CASHEWS

Rosemary Roasted Cashews image

This recipe is almost directly from the Bar Nuts at Union Square Cafe in New York City and its wonderful cookbook of the same name.

Provided by Ina Garten

Categories appetizer

Time 15m

Yield approximately 3 cups

Number Of Ingredients 6

Ingredients

1 1/4 pounds cashew nuts
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter

Steps:

Preheat the oven to 375 degrees F.
Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

ROSEMARY BISCOTTI

Rosemary Biscotti image

This is the only savory biscotti recipe I have ever found...it is a great accompaniment for any soup. I only use a third of the rosemary called for in the recipe and found it to be enough. I've also added a little poultry seasoning if I'm serving it with chicken soup. Original recipe is from Canadian Living Mag.

Provided by MMers

Categories Dessert

Time 1h20m

Yield 25 biscotti

Number Of Ingredients 8

Ingredients

3 1/2 cups all-purpose flour
1/2 cup freshly grated parmesan cheese
1 tablespoon dried rosemary
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
2/3 cup water

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.