PARMESAN PINE NUT BISCOTTI

Parmesan Pine Nut Biscotti

PREP 20 mins BAKE 40 to 55 mins TOTAL 1 hr 10 mins YIELD 30 servings

Ingredients

1/4 cup (57g) unsalted butter

1/4 cup (50g) vegetable shortening

1 tablespoon sugar

1 cup (99g) grated Parmesan cheese

1 to 2 teaspoons dried Italian herbs (rosemary, basil, parsley, and oregano)

2 teaspoons baking powder

1/2 teaspoon salt

4 large eggs

2 cups (241g) King Arthur Unbleached All-Purpose Flour 5

1 cup (142g) pine nuts

Instructions

1 Preheat the oven to 350°F.

2 In a large bowl, beat together the butter, shortening, sugar, cheese, herbs, baking powder, and salt until well combined and smooth.

3 Add the eggs one at a time, beating well after each addition and scraping down the bowl. Add the flour, mixing until you have a cohesive dough. Add the nuts, mixing until they're well distributed.

Divide the dough in half, and shape each piece on a parchment-lined baking sheet into a 10" log, leaving 3" of space between them. Wet your fingers, and smooth the logs into rectangles 10" long x 2 1/2" wide x 3/4" thick.

Bake for 20 to 25 minutes, or until lightly brown at the edges. Remove from the oven and cool for 10 minutes. Lower the oven temperature to 300°F.

Gently transfer the logs to a cutting surface, and spray them lightly with water. Use a serrated knife to cut 1/2" slices on the diagonal. Transfer the slices back to the baking sheet, standing upright, with 1/2" between them.

Return the biscotti to the oven, and bake for 20 to 30 minutes, until they're very dry and beginning to brown on the sides. Remove them from the oven, cool completely, and store in an airtight container.