Biscotti with Parmesan, Basil and Pine Nuts
8 servings
100 minutes
Biscotti with parmesan, basil, and pine nuts is a refined blend of traditional Italian cuisine with rich, aromatic notes. This type of biscotti, inspired by Tuscan culinary traditions, has a crunchy texture and the savory taste of parmesan that harmonizes with the nutty hints of pine nuts and fresh basil notes. Their dense structure makes them perfect for complementing soups, especially tomato and cream variations, and they serve as an exquisite appetizer for aperitifs.
1
Pour the pine nut kernels onto a pan and place in an oven preheated to 175 degrees for 8-10 minutes.
- Pine nuts: 0.8 glass
2
Mix butter, parmesan, basil, lemon zest, eggs, and milk. Whisk lightly with a mixer to a homogeneous consistency.
- Butter: 6 tablespoons
- Grated Parmesan cheese: 60 g
- Dried basil: 2 teaspoons
- Lemon zest: 1 teaspoon
- Chicken egg: 2 pieces
- Milk: 0.3 glass
3
Mix flour with baking powder and pine nuts, then combine with the previously prepared mixture. Blend with a mixer on low speed until it reaches dough consistency.
- Wheat flour: 2 glasss
- Baking powder: 2 teaspoons
- Pine nuts: 0.8 glass
4
Roll out the dough into a rectangle shape: about 60 cm long and 2 cm thick.
5
Line a baking tray with parchment paper, place the dough on it, and send it to an oven preheated to 160 degrees. Bake for 15 minutes.
6
Remove the dough from the oven, slice it into pieces about 2 cm wide (should yield about 30 pieces), then flip and return to the oven. Bake for about 40 minutes until the biscotti are dry.
7
Chill and serve as an accompaniment to various soups.