How To Make Pine Nut Biscotti

How to make Pine Nut Biscotti - Italian Dessert Recipe? These are the ultimate dunking cookies: Italian wedges baked twice to become very hard, just waiting to be dipped into a sweet dessert wine like Vin Santo; although i also seen them dunked in red wine in Italy. The sugar is added to the dry ingredients, not beaten with the wet, to create a drier, crisper cookie. Pine nuts are soft, so a little cornmeal in the dough gives these biscotti extra crunch. Makes about 48 biscotti. Ingredients and easy directions:
PINE NUT BISCOTTI - ITALIAN DESSERT RECIPE
INGREDIENTS :
2/3 cup pine nuts
2 cups all-purpose flour, plus additional for dusting
3/4 cup sugar
1/4 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, at room temperature
2 tablespoons brandy
DIRECTIONS :
Position the racks in the top and bottom thirds of the oven and preheat the oven to325°F. Line two baking sheets with parchment paper or silicone baking mats.
Place the pine nuts in a dry skillet set over medium-low heat; cook, stirring often, until lightly browned and aromatic, about 4 minutes. Set aside while you make the batter.
Whisk the flour, sugar, cornmeal, baking powder, and salt in a medium bowl; set aside.
Beat the eggs and brandy in a large bowl with an electric mixer at medium speed until well combined but not fluffy, about 2 minutes. Turn the beaters off, add the fl our mixture, and beat at low speed until a soft but crumbly and dry dough forms
Scrape down and remove the beaters. Work the toasted pine nuts into the batter with a wooden spoon.
Lightly dust a clean, dry work surface with flour, then turn the dough out onto it. Knead until smooth and the pine nuts are evenly distributed, about 2 minutes. Divide the dough in half and roll each half under your palms into a 12-inch-long log.
Place each log on a separate baking sheet and bake in the top and bottom thirds of the oven for 10 minutes. Reverse the sheets top to bottom and continue baking until firm, lightly browned, and a little puffed, about 15 more minutes.
Remove the sheets from the oven and cool the logs on them for 30 minutes. (Maintain the oven's temperature.)
Transfer the logs to your work surface and use a serrated knife to slice them into 1/2-inch-thickpieces, cutting on the diagonal to get long, oblong biscotti. Place these cut side down on the baking sheets.
Return them to the oven to bake for 5 minutes. Remove them from the oven, flip all the cookies over to the other cut side, reverse the sheets top to bottom, and continue baking until dry and crunchy, about 5 more minutes.