• 120minutes
  • 153calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsNatrium, Fluorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 2/3 cup semolina flour (see Tip) or fine cornmeal

  3. 2/3 cup pine nuts

  4. 2 tablespoons fresh rosemary, minced

  5. 2 teaspoons baking powder

  6. 2 large eggs, at room temperature

  7. 2/3 cup sugar

  8. 1/3 cup extra-virgin olive oil

  9. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Coat a large baking sheet with cooking spray.

  2. 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.

  3. Whisk eggs, sugar, oil and salt in a medium bowl just until combined and uniform (but not until the sugar dissolves).

  4. 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.

  5. Bake for 30 minutes. Let cool on the baking sheet for 15 to 20 minutes.

  6. Reduce oven temperature to 325°F. Slice the log crosswise into 1/2-inch-thick slices; place them cut-side down on the baking sheet.

  7. Bake for 10 minutes. Turn over and continue baking for 10 minutes more. Cool on the baking sheet for 5 minutes, then transfer the biscotti to a wire rack to cool completely.


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