Rosemary Biscotti
1/4 cup butter (if at all possible, use butter.... margarine doesn't really work well for this)
1 1/2 cups granulated sugar
3 egg whites
1 egg or 1/4 cup egg substitute
2 teaspoons vanilla extract (real vanilla works the best)
1/4 teaspoon almond extract
1/4 cup fresh rosemary, divided (separate the individual pieces from the stems before mincing.... I didn't know this the first time I made it)
1/2 cup currants, dried cherries or cranberries (I usually get currants, but Craisins work well too)
3 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt (I usually skip this and it hasn't made any difference I can see)
Preheat oven to 350º. Lightly spray a baking sheet with non-stick cooking spray or cover with a sheet of baker's parchment paper (this is what I use).
Beat butter in mixing bowl until light and creamy. Beat in sugar until light. Beat in 2 egg whites until blended. Beat in egg, vanilla & almond extracts, and 2 Tablespoons of the minced rosemary until blended. Stir in currants.
Sift together flour, baking powder, and salt in separate bowl. Stir sifted ingredients into creamed mixture until completely mixed. Divide dough into 2 parts. Shape each into a 12 inch long log (actually it's more of a wide, flat 12 inch log about an inch thick... think of a piece of biscotti and you'll get the idea). Roll each log in remaining rosemary to coat outside. place logs on prepared baking sheet. Lightly beat remaining egg white and brush tops & sides of logs. bake until lightly browned, 25 to 30 minutes. Remove logs from oven and let cool 10 to 15 minutes.
Cut logs into 1/2 inch slices. Arrange slices on baking sheets and bake 5 to 7 minuteson each side, until lightly browned.
Then.... store in airtight container if there are any left after eating with your soup!
Monica
In case someone is looking for it..... 