Rosemary Pine Nut Biscotti Recipes
ROSEMARY & PINE NUT BISCOTTI
Provided by Amanda
Time 55m
Number Of Ingredients 9
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.
ROSEMARY PINE-NUT BISCOTTI
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 60 biscotti
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 25 milligrams, Sugar 3 grams, TransFat 0 grams
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ROSEMARY-PINE NUT BISCOTTI RECIPE | EATINGWELL
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- 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.
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- In a medium skillet set over medium heat, melt together the 2 tablespoons butter and 3 tablespoons sugar, stirring occasionally, until the sugar just begins to caramelize, 3 - 5 minutes. Reduce the heat to medium-low, add the pine nuts and stir constantly until the nuts are toasted and coated in caramel goo, about 2 minutes (watch closely, as pine nuts are delicate and burn easily). Turn out onto a plate or sheet of parchment, spread into a single layer, and set aside to cool. Break up into clumps of 1 - 3 nuts.
- In the same skillet, melt the stick of butter with the minced rosemary and set aside to steep and cool slightly. In the bowl of a stand mixer fitted with the paddle attachment, whip the eggs with 3/4 cup of sugar on medium-high until thickly foamy and lightened in color, about 5 minutes. Sift together the flour, salt and baking powder into a medium bowl. With the mixer on low, add the infused butter, stirring until combined, then the flour mixture, and finally the caramelized pine nuts. Remove the bowl and give the dough a final fold with a rubber spatula, making sure it is homogenous. Chill the dough until firm enough to handle, about 1 hour.
- Position two racks in the upper and lower thirds of the oven and preheat to 350º. Line 2 baking sheets with parchment paper.
- Divide the dough in half. Shape each piece into a log 14" long, 1" high and 2" wide. Place longways on the baking sheet spaced at least 3 - 4" apart. (you can use one sheet for both, but you will need both sheets for the cut cookies.)
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