These savoury twice-baked biscuits are meant to be served as cocktail-hour hors d’oeuvres. They go wonderfully with a nice glass of wine.
Yield: Makes about 2 dozen.
July 02, 2019
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp freshly ground pepper
- 1/4 cup salted butter, softened
- 2 tbsp extra-virgin olive oil
- 1/3 cup granulated sugar
- 1 tbsp chopped fresh rosemary or 1 tsp dried rosemary, crumbled
- 2 large eggs
- 1/2 cup chopped walnuts or pecans
- Preheat oven to 375°F.
- Combine flour, baking powder and pepper in a bowl; set aside.
- Using medium speed of an electric mixer, beat together butter and oil until fluffy. Add sugar and rosemary; beat until combined. Beat in eggs until blended. Stir in flour mixture. Fold in walnuts.
- Divide dough in half. On a lightly floured surface, shape each half into a 9x2 inch log. Place logs on a greased cookie sheet and flatten slightly.
- Bake until light golden, about 25 – 30 minutes. Cool logs on cookie sheet on a rack for 1 hour.
- Preheat oven to 325°F.
- Transfer logs to a cutting board. Using a sharp knife, cut each log diagonally into 12 – 15 slices. Place slices, cut side down, on cookie sheets.
- Bake for 10 minutes. Remove pan from oven and turn slices over.
- Continue baking until crisp, about 8 – 10 minutes. Remove from cookie sheets and cool biscotti on racks. Store in an airtight container in a cool dry place for up to 1 week. May be frozen.
93 calories, 5.1 g fat, 2.1 g protein, 10 g carbohydrate, 0.4 g fibre, 126 mg sodium