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Rosemary & Pine Nut Biscotti


Serves 18-20
1 ½ cups all purpose flour
⅔ cup Pastene Instant Polenta
⅔ cup Pastene Pignoli
2 Tbsp fresh rosemary, chopped
2 tsp baking powder
2 large eggs
⅔ cup sugar
⅓ cup Pastene Extra Virgin Olive Oil
½ tsp salt


Prep time: 10 minutes | Cook time: 60 minutes

  • Preheat oven to 350° F. Line a large baking sheet with parchment.
  • Combine flour, polenta, 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.
  • 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 x 2 ½” log. Transfer to the prepared baking sheet.
  • Bake for 25 to 30 minutes. Remove from the oven and cool on the baking sheet for 15 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. Flip each biscotti 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.

Product Used

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