Pine Nut Biscotti

  • serves 24


14 Ratings
Directions for: Pine Nut Biscotti


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.

See more: Chocolate, Dessert, Bake, Nuts, Eggs/Dairy, Snack, Italian


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