Rosemary and Pecan Biscotti
A savoury biscotti to serve at cocktails or with a hot bouillon. The aromatic rosemary is supported with a hint of cayenne pepper and the pecans round out the Umami of this unconventional biscotti.
Ingredients
- 550 ml (2½ cups) Flour All-purpose
- 10 ml (2 tsp) Baking Powder
- 25 ml (1 tbsp) Rosemary Fresh, finely chopped
- 2 ml (½ tsp) Salt
- 1 ml (¼ tsp) Cayenne pepper
- 3 Eggs large
- 125 ml (½ cup) Butter melted and slightly cooled
- 25 ml (2 tbsp) Milk
- 250 ml (1 cup) Pecans coarsly chopped and lightly toasted
Instructions
- Preheat oven to 180°C
- Line a large baking sheet with parchment paper
- To a large bowl add flour, rosemary, cayenne, salt and mix thoroughly
- In a medium bowl beat eggs using an electric mixer until fluffy and pale yellow
- With mixer running, add butter and milk
- Add this mixture to the flour bowl and stir until combined
- Stir in pecans
- Moisten hands with water and grab half the dough
- Form dough into a roll about 30 cm long and place on one long side of the baking sheet
- Moisten hands as necessary and form the roll into a log about 33 cm long and 12 cm wide, flattening it down a bit on the process to get a nice biscotti profile
- Repeat with the other half of the dough placing it on the other side of the baking sheet leaving a gap of about 5 cm between the two
- Bake for 25 to 30 minutes to a stage where the dough develops some crack and appears firm when gently pressed on
- Remove from oven and let cool for 10 minutes
- Reduce oven temperature to 160°C
- Place loaf on a cutting board and, using a bread knife, cut crosswise into slices of about 10 to 15 mm cutting at a slight angle
- Remove parchment paper from baking sheet and carefully place slices standing up on baking sheet maintaining a gap of 5 – 10 mm
- Bake for an additional 20 – 25 minutes or until biscotti feel dry when touched on the sides
- Cool and store in a tight container
Notes
This recipe is easily altered to achieve different flavour profiles, e.g.:
- Use walnuts instead of pecans
- Use thyme leaves instead of rosemary
- Add 200 ml of grated Parmesan
- Use white wine instead of milk
- Or, use your imagination
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