Basil-Pine Nut Biscotti
Print This Recipe

---

INGREDIENTS ¾ cup pine nuts 6 tablespoons butter, at room temperature ½ cup grated Parmesan cheese 2 teaspoons crumbled dried basil leaves 1 teaspoon grated lemon peel 2 large eggs ¼ cup nonfat milk 2 cups all-purpose flour 2 teaspoons baking powder In an 8 or 9-inch wide pan, bake pine nuts in a 350 degree oven until lightly browned, 8 to 10 minutes. In a large bowl, beat butter, Parmesan, basil, lemon peel, and eggs until well blended. Stir in milk and nuts. Mix flour and baking powder; add to butter mixture and stir to moisten thoroughly. On a lightly oiled 12 x 15-inch baking sheet, shape dough into a rectangle about 15 inches long and ½-inch thick. Bake in a 350 degree oven for 15 minutes. Remove from oven and, on pan, cut rectangle into about ½-inch wide slices (crosswise for short biscotti, on a diagonal for longer pieces.) Lay slices cut side down; edges can touch. Reduce oven temperature to 325 degrees. Bake biscotti until lightly browned and dry and firm to the touch, 40 to 50 minutes. Transfer biscotti to racks to cool. Serve. NOTE - If making ahead, store cooled biscotti in airtight containers up to 5 days; freeze to store longer. Makes about 3 dozen cross-cut pieces OR about 2 dozen diagonal-cut pieces