Rosemary Biscotti
Source of Recipe
Internet
List of Ingredients
1/4 cup butter
1 1/2 cup sugar
3 egg whites
1/4 cup egg substitute (or 1 egg)
2 tsp vanilla extract
1/4 tsp almond extract
1/4 cup minced fresh rosemary
1/2 cup currants (or dried cherries or cranberries)
3 cups flour
1 tbsp baking powder
1/2 tsp salt
Recipe
Beat butter in mixing bowl until light and creamy. Beat in sugar until light. Beat in 2 egg whites until blended. Beat in egg substitute, vanilla and almond extracts and 2 tbsp minced rosemary until blended. Stir in currants. Sift together flour, baking powder and salt in separate bowl. Stir into creamed mixture until completely mixed. Divide dough into two parts. Shape each into 12 inch log. Roll each log in reamining rosemary to coat outside. Place logs on baking sheet lightly sprayed with nonstick cooking spray. Lightly beat remaining egg white and brush tops and sides of logs. Bake at 350 degrees until lightly browned, 25 to 30 minutes. Remove logs from oven and let cool 10 to 15 minutes. Cut logs into 1/2 inch slices. Arrange slices on baking sheets and bake 5 to 7 minutes on each side, until lightly browned.
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