Herb-flavored crisp mini biscotti are a not-too-sweet alternative to other sweet, rich holiday cookies.
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23 cup sugar
12 cup Land O Lakes® Butter, softened
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla
2 cups all-purpose flour
1 12 teaspoons baking powder
12 teaspoon ground nutmeg
2 tablespoons chopped fresh rosemary
12 cup chopped hazelnuts
1 tablespoon coarse grain sugar
STEP 1
Heat oven to 350°F. Spray large cookie sheet with no-stick cooking spray; set aside.
STEP 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.
STEP 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.
STEP 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.
STEP 5
Continue baking 10-12 minutes, turning once, until golden brown and crisp. Remove to cooling rack. Cool completely.
These little biscotti are sweet enough for a treat with coffee, but also are great with a bit of Brie cheese.
A perennial favorite with a cup of coffee these biscotti recipes are perfect for any season.
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