SPECIAL OFFER - Limited Time Only!
(The ad below will not display on your printed page)
Rosemary-Pine Nut Biscotti
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
- 1 1/2 cups all-purpose flour
- 2/3 cup semolina flour (see Tip) or fine cornmeal
- 2/3 cup pine nuts
- 2 tablespoons fresh rosemary, minced
- 2 teaspoons baking powder
- 2 large eggs, at room temperature
- 2/3 cup sugar
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon salt
- Preheat oven to 350°F. Coat a large baking sheet with cooking spray.
- 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.
- Whisk eggs, sugar, oil and salt in a medium bowl just until combined and uniform (but not until the sugar dissolves).
- 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.
- Bake for 30 minutes. Let cool on the baking sheet for 15 to 20 minutes.
- 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.
- 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.
Per biscotti :
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
- Make Ahead Tip: Store airtight at room temperature for up to 3 days or freeze for up to 3 months.
Tip: Look for semolina flour, a nutty-tasting coarse flour milled from durum wheat, in natural-foods stores and Italian specialty markets.