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20 minute dinner recipes

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Rosemary-Pine Nut Biscotti

http://www.eatingwell.com/recipes/rosemary_pine_nut_biscotti.html

From EatingWell:  July/August 2010

These amazing olive oil biscotti are studded with rich, buttery-tasting pine nuts. Try them alongside fruit sorbet, cheese or summer peaches.

Makes about 20 cookies | Active Time: 20 minutes | Total Time: 2 1/4 hours

Ingredients

Preparation

  1. Preheat oven to 350°F. Coat a large baking sheet with cooking spray.
  2. Combine all-purpose flour, semolina flour (or cornmeal), pine nuts, rosemary and baking powder in a large bowl, mixing until the rosemary is evenly distributed throughout.
  3. Whisk eggs, sugar, oil and salt in a medium bowl just until combined and uniform (but not until the sugar dissolves).
  4. Stir the wet ingredients into the dry ingredients to form a soft dough. Turn out onto a lightly floured surface and shape into a 12-by-2 1/2-inch log. Transfer to the prepared baking sheet.
  5. Bake for 30 minutes. Let cool on the baking sheet for 15 to 20 minutes.
  6. Reduce oven temperature to 325°F. Slice the log crosswise into 1/2-inch-thick slices; place them cut-side down on the baking sheet.
  7. Bake for 10 minutes. Turn over and continue baking for 10 minutes more. Cool on the baking sheet for 5 minutes, then transfer the biscotti to a wire rack to cool completely.

Nutrition

Per biscotti : 153 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 21 mg Cholesterol; 19 g Carbohydrates; 3 g Protein; 1 g Fiber; 121 mg Sodium; 56 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 carbohydrate (other), 1 1/2 fat

Tips & Notes