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SPECIFIC rosemary biscotti recipe needed

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SPECIFIC rosemary biscotti recipe needed

Foodie2 | Jun 9, 2006 02:33 PM

I'm hoping against hope that someone can help me! My grandmother gave me a recipe from a magazine (I believe a food magazine c. 1990s) for rosemary biscotti. Needless to say, I haven't made the biscotti in probably five years, and have lost the recipe. They are made with butter and olive oil, fresh rosemary, finely chopped almonds (so finely chopped, almost almond flour), pepper, and a small amount of sugar. While they are made in the biscotti tradition (ie twice baked), they don't have that hard crunchy biscotti consistency -- sort of a cross between a shortbread and a biscotti. For example, you wouldn't dip them into coffee or tea; they'd crumble. No other rosemary "biscotti" recipe will do for me in this situation. I've experimented with shortbreads and other biscottis, and can't approach this recipe. If ANYONE knows what I'm talking about, I would be so greatful for the recipe. They are delicious.

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