Rosemary-Pine Nut Biscotti
Preheat oven to 350 degrees F. Coat a large baking sheet with cooking spray.Advertisement
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 degrees 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.
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.
Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.
1 other carbohydrate, 1 1/2 fat