Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Herb-flavored crisp mini biscotti are a not-too-sweet alternative to other sweet, rich holiday cookies.
Heat oven to 350°F. Spray large cookie sheet with no-stick cooking spray; set aside.
Combine sugar and butter in large bowl; beat at medium speed until creamy. Add lemon zest, vanilla and eggs; continue beating, scraping bowl occasionally, until well mixed. Reduce speed to low; add flour, baking powder and nutmeg. Beat until well mixed. Stir in rosemary and nuts.
Divide dough into thirds; shape into 3 (8-inch) long logs. Place logs 4 inches apart onto large prepared cookie sheet. Flatten each log to 1 1/2 inches in width. Sprinkle each with coarse grain sugar.
Bake for 20 to 22 minutes or until bottom edges are light golden brown and set. Remove from cookie sheet to wire cooling rack; cool 10 minutes. Cut into 1/2-inch diagonal slices with sharp, serrated knife. Place slices cut-side down onto ungreased cookie sheets.
Continue baking for 10 to 12 minutes, turning once, until golden brown and crisp. Remove to wire cooling rack. Cool completely.
Dietary Fiber: 0g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3059
© 2014 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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