1/2 cup butter
1/4 cup olive oil
4 cups all-purpose flour
2/3 cup sugar
4 beaten eggs
1/2 cup minced fresh rosemary or 21/2 tsps.
crushed dried rosemary
4 tsps. baking powder
1 tsp. white pepper
1 1/2 cups chopped pine nuts or almonds
Beat together the butter and oil in a large bowl until
creamy. Add 2 cups of the flour and all the sugar, eggs,
rosemary, baking powder, and pepper - stir until well-mixed.
Stir in the remaining flour and the nuts. Divide dough in
four and shape each portion into a log about 6x2".
Place two a few inches apart on a lightly greased baking
sheet (i.e., you’ll probably need 2 sheets). Bake at 375
degrees for 25 minutes. Cool while still on the sheet by
placing it on a wire rack for an hour.
...Then cut logs diagonally into slices about 3/8"
thick with a sharp serrated knife. Now place the slices (cut
side down, if there’s only one) on ungreased baking
sheets... Bake at 325 degrees for 12 minutes; turn slices
over and bake another 8-10 minutes until dry and crisp. Cool
slices directly on a wire rack. Makes about 3 dozen.
Biscotti will keep well in the freezer for half a year - if
stored at room temperature in a tight container, they’ll
keep well for only about 2 weeks.
