Rosemary Pecan Biscotti

Yield: 40 to 50 slices

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup granulated sugar
• 2 tablespoons stone-ground cornmeal
• 1 teaspoon salt
• 1 egg
• 1/2 cup plain low fat yogurt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup coarsely chopped pecans, toasted
• 1/4 cup chopped fresh rosemary or 1 1/2 tablespoons dried and crumbled rosemary

Instructions

1. Heat oven to 325 degrees F. Grease and flour a 15 x 10 inch jellyroll pan.
2. Blend flour and next 4 ingredients with an electric mixer.
3. Add egg and yogurt. Beat on low speed until mixture forms a dough.
4. Cut butter into small pieces and mix into dough until just blended.
5. Stir in pecans and rosemary.
6. Place dough on a lightly floured surface. Knead several times, cover with a towel, and let stand for 5 minutes.
7. Cut dough in half. Working on prepared jellyroll pan with floured hands, form each half into a log 12 to 15 inches long. Flatten log until about 2 inches wide. Arrange logs at least 3 inches apart on the pan.
8. Bake for 20 to 25 minutes or until set and pale golden.
9. Cool on pan on a rack for 10 minutes.
10. Transfer to a cutting board. Cut logs crosswise, on a slant, into 1/2 inch slices. Arrange slices, cut sides down, on pan.
11. Bake for about 10 minutes on each side or until pale golden. Place on rack to cool.
12. Store in airtight containers.

Attribution

Recipe used with permission from: Morning Sun Herb Farm - Vacaville, California