Rosemary Pine Nut Biscotti Food

ROSEMARY & PINE NUT BISCOTTI

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

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.

PINE-NUT COOKIES WITH ROSEMARY

Steps:

• Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside.
• Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour.
• Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar.
• Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely.