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Rosemary Pine-Nut Biscotti


Yield: About 60 biscotti

  • 1 cup pine nuts [237ml]
  • 2 3/4 cups flour, plus flour for work surface [344g]
  • Pinch of salt
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 4 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons fresh rosemary leaves, coarsely chopped
  • 1 teaspoon lemon zest


Total time: 1 hour

  1. Preheat oven to 350 degrees [180°C]. 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.
  2. Meanwhile, sift the flour, salt, baking soda and baking powder together and set aside.
  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.
  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.
  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.