Cantucci di Pinoli e Rosmarino (Pine nuts and Rosemary double baked cookies)

Since we moved to Florida, we have been eating lots of cookies, mostly Oreos.

No bueno. But not because Oreos aren’t delicious (I love the double stuffed ones.) But because I gained a couple of pounds and I’m absolutely mortified in the eve of this year’s baking season…
In the middle of my Oreo frenzy, I baked these biscotti three times to give them away: to my long time friend Manuel and his wife Sofi, who came from Beijing to spend summer in Florida and the Caribbean;  to Odi, a big fan of pine nuts and who passed me the Coca de Sant Joan recipe; and my soulmate Eulimar (she knows what I mean.)
This is basically the same recipe as the Cantucci di Prato one: pine nuts instead of almonds, fresh rosemary (from the modest herb garden I’m growing in my patio) instead of anise seeds, and Marsala instead of anise liquor.
I found it in the book Biscotti by Mona Talbott and Mirella Misenti. I hope you like it.
Pine nuts and Rosemary double baked cookies | Ingredients for 30 cookies
¾ of cup of pine nuts toasted for 8 to 10 minutes in an oven preheated to 300°F
1 ¼ cup of all purpose flour
2 Tbs. of cornmeal
½ Tsp. of baking powder
2 Tbs. of rosemary leaves, minced
¼ cup + 1 Tsp. of butter
½ cup + 3 Tbs. of sugar
1 Tbp. of lemon zest
1 egg
2 tsp. of Marsala wine

1. In a bowl, combine the flour, cornmeal, baking powder and rosemary.
2. In another bowl, with an electric mixer, cream the butter with the sugar until light and fluffy.
3. Add the egg and mix until well incorporated.
4. Add the liqueur and combine.
5. Add the dry ingredients and combine.
6. Add the pine nuts and incorporate.
7. Divide and form two logs 1 inch (2.5 cm wide), wrap them in plastic film and refrigerate them for at least 15 minutes.
8. Preheat the oven to 325°F.
9. Line a baking sheet with parchment paper or use a silicone baking mat.
10. Transfer the logs to the baking sheet and bake for 20 minutes.
11. Let the cookie logs cool down and transfer them to a cutting board.
12. With a serrated knife, cut them on a diagonal into ½ -inch (around 1 cm) slices.
13. Place the slices flat on the baking sheet and bake them for 6-8 minutes.
14. Transfer to a rack to cool.
15. Store in an air-tight container.
To print the recipe click here.

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