Biscotti with rosemary and pine nuts
10 servings
145 minutes
Biscotti with rosemary and pine nuts is an exquisite Italian cookie that combines a crunchy texture with the spicy aroma of fresh rosemary and delicate nutty notes of pine nuts. Historically, biscotti originated in Tuscany as a twice-baked cookie ideal for long storage. This version features a refined flavor where earthy rosemary harmonizes with the light sweetness of the dough and the rich nuttiness of the nuts. Biscotti pairs excellently with coffee, tea, or even dessert wine, making it a perfect addition to cozy conversations. They are great for both festive tables and morning breakfasts, turning ordinary moments into gastronomic delights.
1
Preheat the oven to 180 degrees. Grease a large baking tray with butter.
- Extra virgin olive oil: 0.3 glass
2
In a bowl, mix both flours, nuts, rosemary, and baking powder. In another bowl, lightly beat the eggs with sugar, olive oil, and salt, but not until the sugar dissolves. Combine both mixtures, stirring with a wooden spoon.
- Wheat flour: 1.5 glass
- Semolina flour: 0.6 glass
- Pine nuts: 0.6 glass
- Freshly chopped rosemary: 2 tablespoons
- Baking powder: 2 teaspoons
- Sugar: 0.6 glass
- Chicken egg: 2 pieces
- Extra virgin olive oil: 0.3 glass
- Salt: 0.5 teaspoon
3
Place the dough on a floured surface and shape it into a long sausage.
- Wheat flour: 1.5 glass
4
Carefully transfer to a baking sheet and bake for 30 minutes. Then cool for 15-20 minutes and cut into small diagonal slices.
5
Spread again on the baking sheet and send to the oven for another 10 minutes, then flip and bake for another 10 minutes. Let cool slightly and transfer to a rack.