Serve these nutty biscotti with your coffee when you want a dessert that’s not too indulgent.
20m
PREP TIME
45m
COOK TIME
130
CALORIES
9
INGREDIENTS
Servings: 5 (2 cookies)
Ingredients
- 2 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1 cup sugar
- 1/2 cup (1 stick) butter, melted
- 2 tablespoons fresh lemon juice
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 4 eggs, divided
- 3/4 cup pine nuts, toasted
- 3 tablespoons McCormick Gourmet™ Organic Sesame Seed, Toasted
INSTRUCTIONS
- 1 Mix flour and baking powder in medium bowl until well blended. Set aside. Mix sugar, butter, lemon juice and vanilla in large bowl. Stir in 3 of the eggs and pine nuts. Add flour mixture; stir until just blended. Cover. Refrigerate 30 minutes
- 2 Preheat oven to 350°F. Divide dough in half. Form each half into a log, about 15 inches long and 2 inches in diameter, on parchment paper-lined baking sheet. With wet fingers, gently flatten top and smooth sides of logs. Brush logs with remaining beaten egg. Sprinkle tops and sides with sesame seed
- 3 Bake 30 minutes or until pale golden brown. Cool logs on wire rack 15 minutes. Transfer to cutting board. Using a sharp serrated knife, cut logs diagonally into 1/2-inch thick slices. Place slices in single layer on ungreased baking sheets
- 4 Bake 10 minutes for slightly crisp biscotti; bake 15 minutes for firmer biscotti. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in airtight container up to 5 days
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