Recipe - Lemon Rosemary Biscotti

One half cup Almonds; whole toasted
1/3 cup Butter; sweet
Three fourths cup Sugar; granulated
2 Eggs; large
1 teaspoon Vanilla extract
3 teaspoon Lemon zest
2 One fourth cup Allpurpose flour
1 One half teaspoon Fresh rosemary; finely
chopped
One fourth teaspoon Salt

Date: Fri, 14 Jun 1996 11:44:22 0500

From: TeAntae Turner tturner@GRAPHSOFT.COM

Source: The Disney Institute, From Culinary Techniques: Herbs

Cream butter and sugar together. Add in eggs, vanilla, lemon zest,
rosemary, salt, and baking powder. Add in flour one cup at a time. Pat into
2 loaves approximately 1inch high and 2inches wide. Bake at 325'F for 25
minutes or until golden brown. Remove from oven and slide off the baking
pan onto a cutting board. Cut loaves into 1/2inch thick slices and place
them back onto the baking pan laying on their side. Return baking pan to
the oven and bake another 10 minutes or until crisp.

NOTE: For orange/basil biscotti substitute orange zest and fresh chopped
basil.

EATL DIGEST 13 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.