Monday, April 27, 2009

Rosemary Parmesean Biscotti

This is another recipe from our new favorite Wine Bar Food book that looked too good not to try. Being a "fat nazi", I made one big substitution, using non-fat greek yogurt in place of the entire stick and a half of butter the recipe calls for - and it came out delicious, not too dry and with a slight tang from the yogurt.

Rosemary Parmesean Biscotti
Makes about 2 dozen

1 cup all purpose flour + more for dusting
1 1/2 teaspoons baking powder
1 tablespoon salt
1/4 teaspoon fresh ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter (I used 3/4 cup non-fat greek yogurt instead)
2 tablespoons sugar
3 eggs (I used 3/4 cups egg substitute)
1/4 cup freshly grated parmesean cheese
1 cup almonds (I used pine nuts)
1 tablespoon fresh rosemary
1 tablespoon of olive oil (if you're not using the butter)
Using the stand blender, mix yogurt (or butter) with sugar until fluffy. Add the eggs one a time until incorporated. Add the remaining ingredients and mix until you have a soft dough. Form into a log and freeze for 10-15 minutes or until set. Bake at 350 for 30 minutes. Cut biscotti into desired size and bake for another 10 minutes. Flip the biscotti and bake for a final 10-15 minutes (adding more freshly grated parmesean if desired). Remove from oven and spray with olive oil cooking spray. Cool on a wire rack for as long as you can stand - and enjoy! Traditionally these are served with prosecco, but they are delicious alone too.

1 comment:

  1. What a fab idea - savory biscotti!! Looks wonderful!