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Pine Nut Rosemary Chocolate Chip biscotti

Toasted Pine Nut Rosemary Chocolate Chip Brown Sugar Biscotti

Course Dessert, Snack
Cuisine Italian
Keyword Biscotti recipe, Chocolate chip biscotti, homemate biscotti, Pine Nut Biscotti, Rosemary Biscotti
Prep Time 25 minutes
Cook Time 45 minutes
Servings 20 biscotti
Author Lora Wiley-Lennartz

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 4 tablespoons butter
  • 1 cup firmly packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon dark rum
  • 3/4 cup pine nuts
  • 2 tablespoons chopped fresh rosemary needles
  • 3/4 cup semi-sweet mini chocolate chips/or chopped regular-sized chocolate chips

Instructions

  1. Roughly chop the pine nuts and place them in a naked frying pan. Toast the nuts over medium heat, stirring occasionally. Watch them carefully, it's easy to burn them. When the pine nuts are lightly toasted, remove them from the heat and set aside.
  2. Preheat oven to 350F.
  3. Line a baking sheet with parchment paper.
  4. Whisk together the flour and baking powder and set aside.
  5. Beat butter and brown sugar until combined.
  6. Add eggs, vanilla extract, and dark rum.
  7. Turn mixer speed down to low and beat in the dry ingredients until thoroughly combined.
  8. Mix in the pine nuts, chocolate chips, and rosemary.
  9. Divide the dough in half.
  10. Shape the dough with your hands into a long log about 3 inches wide on one side (lengthwise) of the baking sheet. Pat the top down to make it flat.
  11. Repeat with the other half, making sure there is at least 2 inches between the logs.
  12. Bake for about 20-25 minutes until the logs turn golden brown.
  13. Turn the oven down to 250F.
  14. Remove the baking sheet from the oven and let the biscotti loaves stand about 10 minutes.
  15. Slice each log into 1-inch pieces.
  16. Lay them on their sides and return to the oven for 10 minutes or until they are completely dry.
  17. Transfer to a wire rack to let cool completely.
  18. Plate and serve

Recipe Notes

For the Chocolate Dipped Version:

Ingredients:
1/2 cup chopped semi-sweet chocolate or semi-sweet chocolate chips
Vegetable shortening, if needed

Directions:
Place a wire rack over baking paper.
Put chocolate in a shallow heat-proof bowl and melt in the microwave at 30-second intervals, stirring in between until the chocolate is melted.
Alternately, place the chocolate in a double boiler over medium heat and melt. If the chocolate is too thick, add vegetable shortening, a dab at a time, and blend. It will thin out the chocolate and make it easier to dip the biscotti.
Dip the bottoms of the biscotti into the melted chocolate.
Lay biscotti on its side on the wire rack. If the spaces in the rack are big enough to stand the biscotti upside down, do so with the chocolate dipped side up.
When the chocolate has hardened, plate and serve.