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Rosemary Biscotti

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Ingredients for 1 servings:

  • 375 g flour
  • 200 g sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 125 g butter, cold
  • 1 tbsp rosemary, finely chopped needles
  • 2 tsp lemon zest, grated
  • 150 g hazelnuts, roughly chopped
  • 1 tbsp lemon juice
  • 2 eggs
  • 2 drops of vanilla flavor
  • 1 tsp rose water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cookies with the aroma of summer

Thoroughly knead the flour, sugar, salt, butter, rosemary, lemon zest, and nuts. Add the lemon juice, eggs, vanilla extract, and rose water. Knead into a smooth dough, preferably by hand. Divide the dough into 4 portions and then shape into 3 cm wide rolls. Place on a greased baking sheet and bake at 180 degrees Celsius for 20 minutes. Allow the rolls to cool slightly, then cut diagonally into 1 cm thick slices. Place side by side on the baking sheet and bake for another 5-8 minutes. Allow to cool on a wire rack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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