Rosemary-Pine Nut Biscotti

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.

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.

Nutrition