Hazelnut & Rosemary Biscotti

Hazelnut & Rosemary Biscotti
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Herb-flavored crisp mini biscotti are a not-too-sweet alternative to other sweet, rich holiday cookies.
25 min
Prep Time
1:10
Total Time
36 cookies

Ingredients

2/3 cup
sugar
1/2 cup
Land O Lakes® Butter, softened
1 teaspoon
freshly grated lemon zest
1 teaspoon
vanilla
2
large Land O Lakes® Eggs
2 cups
all-purpose flour
1 1/2 teaspoons
baking powder
1/2 teaspoon
ground nutmeg
2 tablespoons
chopped fresh rosemary
1/2 cup
chopped hazelnuts
1 tablespoon
coarse grain sugar

Directions

  1. Heat oven to 350°F. Spray large cookie sheet with no-stick cooking spray; set aside.
  2. Combine sugar and butter in bowl; beat at medium speed until creamy. Add lemon zest, vanilla and eggs; continue beating, scraping bowl occasionally, until well mixed. Add flour, baking powder and nutmeg; beat at low speed until well mixed. Stir in rosemary and nuts.
  3. 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.
  4. Bake 20-22 minutes or until bottom edges are light golden brown and set. Remove from cookie sheet to 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.
  5. Continue baking 10-12 minutes, turning once, until golden brown and crisp. Remove to cooling rack. Cool completely.

Recipe Tips

These little biscotti are sweet enough for a treat with coffee, but also are great with a bit of Brie cheese.

Nutrition Facts (1 mini biscotti)

Calories
80
Cholesterol
20mg
Carbohydrates
10g
Protein
1g
Fat
4g
Sodium
40mg
Dietary Fiber
0g

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