Rosemary Walnut Biscotti

posted by Seashell 12-28-101 12:42 AM

Rosemary Walnut Boscotti

1 cup walnuts
6 tablespoons unsalted butter, at room temperature
1 tablespoon minced fresh or 1 teaspoon dried rosemary
2 large eggs
1/4 cup milk
1 3/4 cups all-purpose flour
1/4 cup whole-wheat flour
2 teaspoons baking powder
1/4 teaspoon salt

Line a large baking sheet with parchment paper.

Toast walnuts in a 350 oven until they are lightly browned, and smell toasty, 8 to 10 minutes. Let cool, then coarsely chop.

In a large bowl, beat butter, rosemary, and eggs until well mixed. Stir in milk and nuts.

In a small bowl whisk together flours, baking powder and salt; add to butter mixture and stir until thoroughly moistened.

On the prepared baking sheet, shape dough into a rectangular log about 15 inches long and 1/2 inch thick. Bake about 15-20 minutes. Remove from oven and, on pan, cut rectangle into about 1/2-inch slices (crosswise for shorter biscotti, on a diagonal for longer pieces).

Reduce oven to 325. Stand slices up on baking sheet. Bake until lightly browned and dry and firm to touch, 40 to 50 minutes. Transfer to racks to cool.

Makes about 3 dozen cross-cut pieces, about 2 dozen diagonally-cut pieces.

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