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November 19, 2017
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Food
Rosemary Biscotti

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 4 sprigs rosemary, stemmed and minced
  • 1/3 cup unsalted butter, at room temperature
  • 2/3 cup sugar
  • 2 eggs, whipped until thick and lemon color
  • 2 tablespoons anisette
  • Extra flour for rolling

Preheat oven to 350 degrees.

Mix together flour, baking powder and salt, add rosemary and set aside.

In mixer fitted with paddle attachment, combine butter and sugar and beat until light and creamy. Gradually add eggs, incorporate completely, add anisette 1 teaspoon at a time and continue mixing until combined. Reduce the speed of the mixer to slow and gradually add the dry ingredients. Continue mixing on medium speed until dough is stiff but slightly sticky. Remove from bowl onto lightly floured surface.

Form into 2 cylinders, about 3 inches apart on a buttered and floured parchment-lined sheet pan. Bake 30 minutes or until lightly brown. Remove from oven and set aside to cool. Transfer to cutting board and slice diagonally with a serrated knife. Lay the sliced biscotti on its side on the sheet pan and return to oven 10 minutes. Top with blue cheese mousse.

Jeanne Lewis' "A Fare to Remember"

Monday, November 25, 2002

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