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Rosemary & Pine Nut Biscotti

Rosemary Pine Nut Biscotti by www.highheelstohotwheels.com on www.whatscookingwithruthie.com


Hey guys!

It’s Amanda from High Heels to Hot Wheels back again to share with you all over at What’s Cooking With Ruthie.

I absolutely adore my husband and child, but sometimes we mommies have to recharge our batteries every now and then and what better way to do that than having a Girls’ Night Out or in most of our cases out of our house, but in a friend’s house, so I guess you could call it Girls Night Out & In. It is nice to go to a restaurant and have all your dining needs catered to, but it is a little more intimate and far more cost effective to just go to one of our houses.

For my most recent “GNO&I”, I made this Rosemary & Pine Nut Biscotti to complement Roasted Sweet Pepper Hummus. They are very much like crostini, but the semolina takes away the hard crunch and the sugar in the recipe provides just a hint of sweetness.

Rosemary Pine Nut Biscotti by www.highheelstohotwheels.com on www.whatscookingwithruthie.com

Rosemary & Pine Nut Biscotti

Yield: 18

Rosemary & Pine Nut Biscotti

Rosemary Pine Nut Biscotti by www.highheelstohotwheels.com on www.whatscookingwithruthie.com
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2/3 cup semolina flour
  • 2/3 cup pine nuts
  • 2 tablespoons fresh rosemary, minced
  • 2 teaspoons baking powder
  • 2 large eggs, at room temperature
  • 2/3 cup sugar
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon salt

Instructions

  1. In a bowl, sift together flour, semolina flour, baking powder, and salt.
  2. Stir in rosemary and pine nuts until well combined.
  3. In a separate bowl, whisk together eggs, sugar and olive oil until combined, but not until the sugar is melted.
  4. In the bowl of a stand mixer, stir the wet ingredients into the dry ingredients until a soft dough has formed.
  5. Lightly flour a work surface and turn out dough.
  6. Form the dough into a 12 by 2-inch log.
  7. Lightly grease a baking sheet and place dough on sheet.
  8. In a 350 degree F oven, bake the dough for 30 minutes.
  9. Remove from the oven and let cool about 15-20 minutes on the baking sheet.
  10. Reduce the oven heat to 325 degrees F.
  11. Using a serrated knife, slice the log crosswise into 1/2 inch thick slices.
  12. Place them cut side down on the baking sheet.
  13. Cook for about 8-10 minutes more.
  14. Turn the slices over and bake another 8-10 minutes more.
  15. Remove from oven and cool on the sheet for about 5 minutes and then transfer slices to a wire rack to cool completely.

This recipe comes from Eating Well

 

If you are a fan of rosemary like I am, then check out these rosemary recipes:

Rosemary Pine Nut Biscotti by www.highheelstohotwheels.com on www.whatscookingwithruthie.com

Rosemary & Sea Salt Baked Chips

Rosemary Pine Nut Biscotti by www.highheelstohotwheels.com on www.whatscookingwithruthie.com

Rosemary Cheese Stars

 Thanks again for having me back this month and be sure to check back later this week with High Heels to Hot Wheels for the Roasted Sweet Pepper Hummus Recipe!

XO!!

Amanda :}

 

I LOVE Rosemary…. with all my heart 🙂

I am so excited to give Amanda’s Rosemary & Pine Nut Biscotti a try… they sound completely mouth-watering!

I love having Amanda come and share with us each month- she always has the yummiest recipes…

Make sure to connect with her at www.highheelstohotwheels.com or on her social media:  Facebook// Pinterest// Twitter

Happy Wednesday and Happy Cooking!
xoxo~ Amanda and Ruthie

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  1. […] recently shared this Rosemary & Pine Nut Biscotti on What’s Cooking With Ruthie after making it for a girls night.   I absolutely adore my […]

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