Meal Type:

Cook Method: Oven

Cuisine: Italian

     Serving Size: 30 7.5 15 30 60 120 - Change

Submitted By: Ben S. - See All My Recipes

Directions:

1. Cream butter and sugar together.

2. Add in eggs, vanilla, lemon zest, rosemary, salt, and baking powder.

3. Add in flour one cup at a time. Pat into 2 loaves approximately 1-inch high and 2-inches wide.

4. Bake at 325'F for 25 minutes or until golden brown.

5. Remove from oven and slide off the baking pan onto a cutting board.

6. Cut loaves into 1/2-inch thick slices and place them back onto the baking pan laying on their side.

7. Return baking pan to the oven and bake another 10 minutes or until crisp.

8. NOTE: For orange/basil biscotti substitute orange zest and fresh chopped basil.

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Dietary Notes:

This Lemon Rosemary Biscotti recipe is very low-sodium with 39.07mg per serving

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