Rosemary Pine-Nut Biscotti
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1cup pine nuts
- 2¾cups flour, plus flour for work surface
- Pinch of salt
- ½teaspoon baking soda
- ¾teaspoon baking powder
- 4large eggs
- 1cup sugar
- 1teaspoon vanilla extract
- 2teaspoons fresh rosemary leaves, coarsely chopped
- 1teaspoon lemon zest
Nutritional analysis per serving (60 servings)
54 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 1 gram protein; 22 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Spread the pine nuts on a baking sheet, place in the oven and toast for six to eight minutes. Transfer the nuts to a bowl and line the baking sheet with parchment paper.
- Step 2
Meanwhile, sift the flour, salt, baking soda and baking powder together and set aside.
- Step 3
Beat the eggs lightly, just until they are blended in a mixing bowl with a whisk or in an electric mixer. Remove two tablespoons of the egg mixture to a small dish and set aside. Beat the sugar into the remaining eggs until blended. Stir in the vanilla, rosemary and lemon zest, then stir in the flour mixture to form a soft dough.
- Step 4
Divide the dough in half and place one portion on a well-floured work surface. With floured hands, pat it into a six-inch square. Scatter half the pine nuts on the dough and press them into the surface. Roll the dough into a cylinder about 2 inches in diameter and 12 to 15 inches long. Place on the parchment-lined baking sheet. Repeat with the remaining dough. Brush the tops of both cylinders with the reserved egg.
- Step 5
Place the cylinders in the oven and bake about 15 minutes, until golden and firm to the touch. Transfer to a cutting board and cut on an angle into slices one-half-inch thick. Return the slices to the baking sheet, standing them up, and return them to the oven. Bake for another 20 minutes, until they are crisp and dry. Allow them to cool completely before storing or serving.
Private Notes
Comments
I made this with two eggs instead of four which made the dough easier to work with. Also added only 3/4 cup sugar and more rosemary. These are amazing.
Agree with previous commenter. Exceptionally soft dough, hard to handle. Baked using convection to shorten the time. However, the final product: totally worth it!
Good flavor profile. Otherwise an annoying recipe.
"soft dough" slouched into a puddle as I "shaped" the second log. Threw it all back into the stand mixer adding 1/2 c flour. Better handling; nuts throughout rather than in a layer.
Gummy in the middle after 25 minutes; 35 more like it.
"stand up" the slices? Really? Flipped them over after 20 minutes, then left in the oven for another 15 as it cooled down.
Will find another basic vanilla biscotti recipe and add rosemary and pine nuts.