Rosemary Pine Nut Biscotti Recipes

ROSEMARY & PINE NUT BISCOTTI

Steps:

• In a bowl, sift together flour, semolina flour, baking powder, and salt.
• Stir in rosemary and pine nuts until well combined.
• In a separate bowl, whisk together eggs, sugar and olive oil until combined, but not until the sugar is melted.
• In the bowl of a stand mixer, stir the wet ingredients into the dry ingredients until a soft dough has formed.
• Lightly flour a work surface and turn out dough.
• Form the dough into a 12 by 2-inch log.
• Lightly grease a baking sheet and place dough on sheet.
• In a 350 degree F oven, bake the dough for 30 minutes.
• Remove from the oven and let cool about 15-20 minutes on the baking sheet.
• Reduce the oven heat to 325 degrees F.
• Using a serrated knife, slice the log crosswise into 1/2 inch thick slices.
• Place them cut side down on the baking sheet.
• Cook for about 8-10 minutes more.
• Turn the slices over and bake another 8-10 minutes more.
• Remove from oven and cool on the sheet for about 5 minutes and then transfer slices to a wire rack to cool completely.

TUSCAN ROSEMARY AND PINE NUT BARS

Steps:

• Preheat the oven to 350 degrees. Place a rack at the middle level.
• Spread the pine nuts on a cookie sheet and place in the oven. Toast, stirring once or twice to prevent burning, until they are a shade darker and fragrant, about 5 minutes. Watch carefully; pine nuts burn easily. Remove from the cookie sheet and set aside.
• Meanwhile, in a medium saucepan, melt the butter over medium heat. Remove from the heat and stir in the confectioner's sugar, rosemary and pine nuts. Then stir in the flour to make a stiff dough.
• Spread and pat the dough evenly into an ungreased 8-inch square baking pan. bake until the bars are golden and firm at the edges, about 20 minutes. Cool the pan on a rack for about 2 minutes, then use a sharp knife to cut into 16 squares. Let the bars cool in the pan for at least 10 minutes before removing them with a small spatula. The bars can be stored, tightly covered, for up to 5 days, or frozen for 1 month.

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.