Some more dry cookies, this time made with butter!
I found this tasty and interesting recipe for dry cookies in ‘Great Cookies’ by Carole Wolter.
Rosemary hazelnut biscotti:
- 190gr four
- 3gr backing powder
- 1/4 tsp chopped fresh rosemary
- 1/2tsp freshly ground black pepper
- 120gr butter, soft (room temp.)
- 1/2tbs orange zest
- 80gr sugar (you can use less)
- 1 egg
- 1/2 cup coarsely chopped toasted hazelnuts (you can use un-toasted as well…)
Whisk the butter, sugar and orange zest in a mixer with a peddle attachment, and scrape the bottom of the bowl when needed. Add the egg while the mixer is on high speed. Scrape the butter from the sides and bottom of the bowl and make sure the egg is incorporated well with the butter. Lower the mixer’s speed and add the dry ingredients mixing until combined (don’t mix for toooo long). Add the hazelnuts and mix a tiny bit more just to incorporate them in the cookie dough.
Wrap the dough with a plastic wrap and leave in the fridge for about 1 hour- until it is firm and comfortable to work with.
On a floured surface roll the dough to a 3-4-5cm wide snake (or log if you prefer..).
Place the ‘logs’ on a baking sheet covered baking pan and bake at 180C for 25min until golden brown and firm.
Let the baked snakes cool and then slice to 1/2cm thick slices (you can do a diagonal cut to get longer cookies). Bake 7-10min at 150C, until the cookies are golden and stiff.
Let them cool completely before storing them.
These cookies are really crumbly and tasty, and also quite interesting thanks to the rosemary. Easy to make, store well, and they match perfectly with tea or some vanilla ice cream.
According to the book you can keep these cookies for up to 3 weeks. We had them around for a while here… they were kept quite well indeed actually.