Pine Nut Biscotti
- serves 24
1 cup 2 tbsp unsalted butter at room temperature
1 cup light brown sugar, packed
½ cup 3 tbsp sugar
3 large eggs
2 tsp vanilla extract
1 tsp almond extract
3 ⅓ cup all purpose flour
⅓ cup durum semolina
½ tsp fine salt
1 ¼ cup lightly toasted pine nuts
¾ cup large bittersweet chocolate chips or chunks
1 egg whisked with 2 Tbsp water for eggwash
Turbinado sugar for sprinkling
1. Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
2. Cream the butter and sugars until light and fluffy. Add eggs, one at a time, until fully incorporated. Stir in extracts. In a separate bowl, sift flour, semolina and salt and add to butter mixture, stirring just until blended – dough will be soft. Stir in pine nuts and chocolate chips or chunks. Spoon mixture into 2 lengths on prepared baking sheet and with floured hands, shape evenly into 2 logs. Brush with eggwash and sprinkle with Turbinado sugar. Bake for 30 minutes, until lightly browned around the edges. Allow to cool 15 minutes.
3. While still warm, slice biscotti into 1/2 –inch slices and lay flat on baking sheet. Place baking sheet in oven and turn oven off. Biscotti will dry as oven cools, about 30 minutes.