CANTUCCI DI PINOLI E ROSMARINO (Pine nut and Rosemary Cookies)

Variation on the Biscotti di Prado cookie

From:  Biscotti, Recipes from the Kitchen of the American Academy in Rome

Ingredients:

110 grams (3/4) cup pine nuts

175 grams  (1 ¼ cup) all-purpose flour

10 grams (2 Tablespoons) fine cornmeal

2 grams (½ teaspoon) baking powder

2 grams (½ teaspoon) salt

4 grams (2 teaspoon) rosemary, minced

60 grams (¼ cup + 1 teaspoon) sweet butter

138 grams (½ cup + 3 Tablespoons) granulated sugar

Grated zest of 1 lemon

1 large egg

10 ml (2 teaspoons) Marsala

Cooking instructions:

Preheat the oven to 150⁰C/  300⁰ F

1.        Spread the pine nuts evenly on a baking sheet and toast 8-10 minutes or until golden.

2.       Combine the flour, cornmeal, baking powder, salt and rosemary in a medium-sized mixing bowl.

3.       Cream the butter, sugar and lemon zest at high speed until light and fluffy. Add the egg and mix until well incorporated.

4.       Change to low speed and add the Marsala.

5.       Add the dry ingredients to the butter mixture in two parts and gently fold in the pine nuts until evenly combined.

6.       Wrap the dough in plastic film and refrigerate for 15 minutes.

7.       To bake, reset the oven to 180⁰ C /350⁰F.

8.       Remove the dough from the refrigerator and divide it in two.  On a floured surface form each portion into logs 2.5 cm/ 1-inch in diameter.

9.       Transform the logs to a cookie sheet with parchment paper and bake for 20 minutes.

10.   Once cool, transfer the cookie logs to a cutting board and cut them into approximately 1-cm/ (1/2-inch) slices with a serrated knife. Lay the cookies flat on a cookie sheet with parchment paper and bake 6-8 minutes, until golden brown.

11.   These cookies will keep well in a sealed container for up to one month.

Yields:  60 cookies