Thus follows another recipe that failed, but that I couldn’t resist posting because I like the pictures. And this savory flavor combo whaaat? Getting all up in your grill with this one. Doubling back for a second bite.
And while this rosemary/pine nut/cornmeal dipping cookie might make you think twice, I’m bad at second passes, ok? Case in point, nearly every other biscotti recipe on this blog (sans this one) is underbaked because I’m impatient. In this case, I tried to compensate for past failures by leaving the sliced cookies in the oven longer and fell to the other extreme by forgetting them and toasting them to an inedible crisp.
Lesson learned here: I can bake it once, but don’t ask me to bake it twice. Or do. I’ll try to be better. Next week, I’ll post a variation on this theme that turned out better.
Up in that grill,
Rosemary Pine Nut Biscotti
Adapted from Eating Well
1 1/2 cups all-purpose flour
2/3 cup fine cornmeal
2/3 cup pine nuts
2 tablespoons dried 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
Preheat oven to 350°F. Line a baking sheet with parchment.
Combine all-purpose flour, cornmeal, pine nuts, rosemary and baking powder in a large bowl, mixing until the rosemary is evenly distributed throughout.
Whisk eggs, sugar, oil and salt in a medium bowl just until combined and uniform (but not until the sugar dissolves).
Stir the wet ingredients into the dry ingredients to form a soft dough. Turn out onto a lightly floured surface and shape into a 12-by-2 1/2-inch log. Transfer to the prepared baking sheet.
Bake for 30 minutes. Let cool on the baking sheet for 15 to 20 minutes.
Reduce oven temperature to 325°F. Slice the log crosswise into 1/2-inch-thick slices; place them cut-side down on the baking sheet.
Bake for 10 minutes. Turn over and continue baking for 10 minutes more. Cool on the baking sheet for 5 minutes, then transfer the biscotti to a wire rack to cool completely.