Preheat oven to 350 degrees. Grease cookie sheet. By hand: In a bowl combine flour, sugar, baking powder, rosemary and pepper. In a separate bowl combine eggs and vanilla. Using a wooden spoon, beat egg mixture into dry ingredients. Dough will be very stiff. Stir nuts into dough. Food processor method: In food processor fitted with steel blade combine flour, sugar, baking powder, rosemary and pepper; process briefly. In a small bowl combine eggs and vanilla. With food processor running, pour in eggs in a steady stream; process until stiff dough is formed. Add nuts and pulse several times to combine. Shape dough into 2 flat 3-inch wide logs and place on cookie sheet. Bake 20 minutes. Remove from oven and cool on baking sheet. When cool enough to handle, use a serrated knife to slice logs on the diagonal into 1/2-inch-wide pieces. Place cut side down on cookie sheet and return to oven 15 minutes, or until golden brown. Cool on racks and store in tins up to 1 month. This recipe yields about 48 Biscotti. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4591 broadcast 12-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 03-27-1998 Recipe by: David Rosengarten
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|Serving Size: 1 Serving (57g)|
|Recipe Makes: 48|
|Calories from Fat: 39 (21%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 66.1mg||20 %|
|Sodium 170.3mg||6 %|
|Potassium 68.3mg||2 %|
|Total Carbohydrate 34.9g||10 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 34.4g|
|Protein 3.9g||6 %|
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Calories per serving: 190
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