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We were talking about herbs last week and I mentioned by Rosemary Pepper Biscotti.  I know I’ve posted the recipe before, but a new member asked to see it.  So here it is, as featured in the OC Register:

Nadel’s Rosemary Pepper Biscotti

Yield:About 3 dozen
•Butter or margarine for greasing baking sheets
•3 cups all-purpose flour
•1 cup whole-wheat flour
•2 cups sugar
•1 1/2 teaspoons baking powder
•2 tablespoons finely chopped fresh rosemary
•1/2 teaspoon freshly ground black pepper
•6 eggs
•2 tsp. pure vanilla
•2 cups Grape-Nuts cereal (or chopped pecans or cashews, or pine nuts)
•Optional: 2 teaspoons sugar for topping loaves


1. Preheat oven to 350 degrees; grease 2 large baking sheets with butter.

2. In large mixing bowl, combine flours, sugar, baking powder, rosemary and pepper.

3. In the large bowl of electric mixer, beat eggs and vanilla on medium speed until thoroughly combined. Add flour mixture and mix on medium speed until just blended. Batter will be very sticky. Add Grape-Nuts and mix on low speed to combine.

4. Divide batter in half; place each on a prepared baking sheet. Dampen hands. Shape each into a 4-by-12-inch loaf. If desired, for an extra crunchy top, sprinkle 1 teaspoon of sugar on top of each loaf.  

5. Bake 20 minutes, or until fairly firm and lightly brown. Cautiously move each loaf to a clean tea towel. Using a serrated knife, cut loaf crosswise into 1/2-inch wide diagonal slices. Place biscotti, cut side up on sheets and bake another 20 minutes. Remove and cool on wire racks.  

Nutritional information (per biscotti):Calories 120 (30 percent from fat), protein 2g, carbohydrates 20g, fat 4 g (saturated 0.5 g), cholesterol 45 mg, sodium105 mg, fiber 1.4g

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