Rosemary Pine Nut Biscotti on white parchment paper
Rosemary Pine Nut Biscotti

These biscotti are a little more tender, due to the butter in the dough. Many biscotti I find the need to dunk in a steaming mug of tea or coffee, but these can be enjoyed without any softening. They are a perfect fall and wintertime cookie for any occasion, or no occasion at all.

Rosemary Pine Nut Biscotti

Rosemary Pine Nut Biscotti on white parchment paper
Prep Time 15 minutes
Cook Time 45 minutes
These biscotti are a little more tender, due to the butter in the dough. Many biscotti I find the need to dunk in a steaming mug of tea or coffee, but these can be enjoyed without any softening. They are a perfect fall and wintertime cookie for any occasion, or no occasion at all.
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Course Dessert
Servings 36 cookies

Ingredients
 

  • ¾ cup (150 grams) sugar
  • 8 tablespoons (1 stick) softened butter
  • 2 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 2 cups (245 grams) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 teaspoons chopped fresh rosemary leaves
  • ¾ cup toasted pine nuts, see note

Instructions
 

  • Preheat your oven to 350 F. Line two baking sheets with parchment paper.
  • In the bowl of a stand mixer, beat the butter and sugar together for two minutes. Add the eggs one at a time, scraping the bowl after each addition, then mix in the vanilla.
  • In a small bowl, combine the flour, baking powder, salt and rosemary. Whisk to ensure even distribution of the ingredients, then add to the mixer. Mix on low speed until the dough just comes together, then use a spatula to scrape up from the bottom, making sure all of the ingredients are evenly combined, without overmixing. Add the pine nuts and use your spatula to stir them in.
  • Divide the dough in half and place on the baking sheets. Shape each half into a log, measuring just under two inches in diameter. Use flour if it sticks.
  • Bake the dough for 30 minutes, rotating the pans halfway through. Remove from the oven and allow to cool for at least 20 minutes.
  • Carefully transfer the logs to a cutting board and slice into ½ inch pieces. Return the cookies to the baking sheet, and return the baking sheets to the oven. Bake for 8 minutes, then flip the cookies over, and bake for another 7-8 minutes.
  • Remove the cookies to a cooling rack. Once cool, store at room temperature for up to 10 days.

Notes

*To toast the pine nuts, either use a dry skillet over low heat, shaking the pan until they are lightly browned, or place them in a toaster oven. I usually use the lowest setting of the “toast” feature on my toaster oven, but watch to make sure they don’t burn, which can happen quickly.
 
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