Nonna Margherita’s Biscotti di Pasta Frolla
-- Butter – one pound – made a little soft
-- One soup-spoon of the herb “Rosemary” which you will have chopped very very fine.
-- Zucchero di Canna (this is what you call “brown sugar”) – 1 cup
-- Flour – 3 3/4 cups (and keep a little extra for kneading)
Your oven will need to be “low medium” – perhaps 275 degrees fahrenheit.
With a big spoon mix together the butter and the “Rosemary” very well, to let the flavor seep in.
Blend in the sugar now, and mix and mix.
Add the flour and mix again, very smooth.
Put this on your wooden table and knead as if you were making bread, for at least five minutes.
Make the dough into an oblong
Take your large baking sheet and press the dough out with your flat hands until the pan is covered. The dough should be about ½ thick, but do not worry if it is more.
Take a knife and cut right through the dough to make lines one way, then cut across the other way, to guide how when it is baked you will cut into strips that are about 3 inches long and one inch wide.