Give your snack time a savory twist with Rosemary and Sea Salt Cashew Biscotti, made with flavorful PLANTERS® Rosemary and Sea Salt Cashews.
This unique biscotti pairs perfectly with coffee or tea, offering a crisp, herbaceous bite that’s both satisfying and unexpected. Ideal for entertaining or everyday indulgence, it’s a delicious departure from the traditional sweet treat.
Ingredients
| 1 | cup butter, softened |
| 1 | cup sugar |
| 3 | eggs |
| 1 | teaspoon vanilla |
| 3 | cups all-purpose flour |
| 1 | tablespoon baking powder |
| ½ | teaspoon salt |
| 1 | (5-ounce) package PLANTERS® Rosemary and Sea Salt Cashews, chopped |
Directions
Heat oven to 300°. In large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In medium bowl, combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in cashews.
Line a baking sheet with parchment paper. Divide dough in half. Form each portion into an 11×3-inch rectangle.
Bake 35 to 40 minutes or until lightly browned. Cool 15 minutes. Increase oven temperature to 325°.
Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets.
Bake 10 minutes. Turn and bake 10 minutes longer or until firm. Remove to wire racks to cool completely. Store in an airtight container.