Basil Pine Nut Biscotti Recipes

PINE NUT BISCOTTI

Steps:

• Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
• Cream the butter and sugars until light and fluffy. Add eggs, one at a time, until fully incorporated. Stir in extracts. In a separate bowl, sift flour, semolina and salt and add to butter mixture, stirring just until blended - dough will be soft. Stir in pine nuts and chocolate chips or chunks. Spoon mixture into 2 lengths on prepared baking sheet and with floured hands, shape evenly into 2 logs. Brush with eggwash and sprinkle with Turbinado sugar. Bake for 30 minutes, until lightly browned around the edges. Allow to cool 15 minutes.
• While still warm, slice biscotti into 1/2 -inch slices and lay flat on baking sheet. Place baking sheet in oven and turn oven off. Biscotti will dry as oven cools, about 30 minutes.

BASIL PINE NUT BISCOTTI

Steps:

• Preheat oven to 350°F.
• Toast pine nuts in pie pan, in oven for 8-10 minutes.
• Beat together butter, Parmesan, basil, lemon zest, eggs and milk.
• Mix in flour and baking powder. Add pine nuts.
• Line a baking sheet with waxed or parchment paper.
• Shape dough in a 15 inch long, 1/2 inch thick rectangle. Place on baking sheet and bake 15 minutes.
• Turn oven down to 325°F.
• Remove dough from sheet and cut into 1/2 inch wide slices. Place slices cut side down on lined baking sheet and bake 40-50 minutes.
• Cool and store in airtight container.

ROSEMARY PINE-NUT BISCOTTI

Steps:

• 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.
• Meanwhile, sift the flour, salt, baking soda and baking powder together and set aside.
• 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.
• 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.
• 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.