* Exported from MasterCook *
Cornmeal Rosemary Biscotti
Recipe By :Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, published by Running Press
Serving Size : 48 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups unbleached white flour
3/4 cup cornmeal
2 tablespoons rosemary sprigs -- chopped
2 teaspoons baking powder
1/4 pound unsalted butter -- (1 stick) softened
3/4 cup sugar
2 eggs
1. In a large bowl, whisk together the flour, cornmeal, rosemary, and baking powder.
2. In a separate bowl, cream together the butter with the sugar until light, about 4 minutes. Add the eggs one at a time, scraping down the bowl after each addition, until well combined. With your electric mixer on low speed, beat in the flour until just combined. Cover the bowl and refrigerate for 1 hour.
3. Preheat the oven to 350 degrees F. Lightly oil a baking sheet or line it with parchment paper.
4. Turn the dough out onto a lightly floured surface, shape the dough into two 12-inch long rolls. Place the rolls on the baking sheet and bake for 18 minutes, or until just beginning to brown.
5. Remove the loaves from oven and leave them on the sheet to rest for 10 minutes. Cut each log into 1/2-inch thick slices, return the slices to the baking sheet, and bake for 10 to 12 minutes. Turn the slices over and bake for another 2 to 3 minutes, or until golden brown. Cool on a wire rack.
Makes aboutg 48 biscotti
Savory biscotti made with wholesome and healthful ingredients.
Cuisine:
"Italian"
Source:
"thedailygreen dot com"
S(Formatted by Chupa Babi):
"Aug 2011"
Yield:
"48 biscotti"
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Per Serving (excluding unknown items): 51 Calories; 2g Fat (38.0% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 24mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
