Recipe: rosemary biscotti

Dish: rosemary biscotti

Roll each log in continuing to be rosemary to layer exterior. Gently defeat staying egg white and also brush tops and also sides of logs. Cook up until gently browned, 25 to 30 mins.

Rosemary Biscotti
1/4 mug butter
1 1/2 mugs granulated sugar
3 egg whites
1 egg or 1/4 mug egg alternative
2 tsps vanilla remove
1/4 tsp almond essence
1/4 mug diced fresh rosemary, split
1/2 mug currants, dried out cranberries or cherries
3 mugs versatile flour
1 tbsp cooking powder
1/2 tsp salt

Cut logs right into 1/2 inch pieces. Set up pieces on cooking sheets as well as cook 5 to 7 mins on each side, up until gently browned.

Preheat stove to 350 levels F. Lightly spray a cooking sheet with nonstick food preparation spray.

Beat in 2 egg whites till combined. Beat in egg, almond as well as vanilla essences as well as 2 tbsps of the minced rosemary up until combined. Roll each log in continuing to be rosemary to layer exterior. Gently defeat staying egg white and also brush tops and also sides of logs. Cook till gently browned, 25 to 30 mins.

Beat in 2 egg whites till mixed. Beat in almond, egg and also vanilla removes as well as 2 tbsps of the minced rosemary till combined.