Crunchy and crispy biscotti that is flavored with feta cheese, herbs and pistachios are perfect for pairing with soup or a salad.
2 1/2 cups all-purpose flour
1 tablespoon dried rosemary, crushed
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup sugar
1/4 cup Land O Lakes® Butter softened
1/4 cup sun-dried tomatoes in olive oil, chopped
1 (8-ounce) package (1 1/2 cups) feta cheese, drained, crumbled
3 large Land O Lakes® Eggs
1 cup chopped pistachios
Heat oven to 350°F. Combine flour, rosemary, baking powder and salt in medium bowl; set aside.
Place sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sun-dried tomatoes, cheese, and eggs; continue beating until well mixed. Add flour mixture. Beat at low speed until well mixed. Stir in pistachios.
Divide dough in half. Form each into 7x3 1/2-inch log. Place logs onto lightly greased baking sheet. Bake 25-30 minutes or until biscotti are light golden brown.Remove from oven. Let biscotti cool on baking sheet 10 minutes.
Reduce oven temperature to 325°F.
Cut logs into 1/2-inch slices with serrated knife. Place slices onto same baking sheet. Continue baking 40-45 minutes, turning once, or until biscotti are crisp and golden brown. Cool completely. Store in container with tight-fitting lid.
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