Rosemary Cheesecake Biscotti Recipe

These are very good to taste. I made these with raspberry jam.

Ingredients

For cream cheese layer:-
1. Cream cheese (1c)
2. granulated sugar (1/4c)
3. vanilla extract (1/2tsp)
4. egg (1)

For dough:-
1. All purpose flour (3c)
2. baking powder (2 1/2tsp)
3. salt (1/2tsp)
4. ground almonds (1c)
5. almond extract (1/2tsp)
6. lemon extract (1/4tsp)
7. pure vanilla extract (2tsp)
8. eggs (3)
9. granulated sugar (1 1/2c)
10. vegetable oil (1/2c)
11. unsalted butter or oil (1/2c)
12. raspberry jam (1c)

Method of preparation:-
1. First heat the oven to 350 degrees F. Take a baking sheet, lined it with parchment paper.

2. Take a food processor. Mix ingredients of cream cheese layer in it and make thick and smooth batter. Keep it aside. Add butter, eggs, extract and sugar and blend it thoroughly.

3. Take a bowl. Mix flour, baking powder, almonds and salt and blend it to make thick batter. Spread this batter on the baking sheet and then pour the cream mixture over the flour mixture and top with raspberry jam.

4. Place in oven and bake it for 45 to 55 minutes until it gets dry or set to touch. Cool loaf of dough about 20 minutes and then cut into slices of 1 inch wide.

5. Again place on baking sheet and reduce the temperature to 325 degrees F. Bake for 12 to 18 minutes to get dry and crispy. Take off the biscotti from oven and cool them and then store in airtight container.

Make about 2 to 3 dozen biscotti, depending upon size