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Biscotti Di Pignoli

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Recipe

 

Yield

3 dozen

Prep

15 min

Cook

45 min

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
cup pine nuts
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½ cup butter
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¾ cup sugar
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2 large eggs
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2 tablespoons lemon juice
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2 tablespoons lemon zest
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2 cups all-purpose flour
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1 ½ teaspoons baking powder
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¼ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
158 ml pine nuts
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118 ml butter
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177 ml sugar
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2 large eggs
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3E+1 ml lemon juice
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3E+1 ml lemon zest
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473 ml all-purpose flour
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7.5 ml baking powder
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1.3 ml salt
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Directions

Place nuts in a shallow pan and bake in a 350℉ (180℃). oven for 6 to 8 minutes or until golden brown.

Let cool.

In a mixing bowl, cream butter and sugar until light and fluffy.

Beat in eggs, lemon juice and zest.

In a bowl, combine the flour, baking powder and salt.

Add to the creamed mixture, mixing until blended.

Fold in nuts.

Divide dough in half. On a greased and floured baking sheet pat out into two logs about ½ inch high, 1½ inches wide and 14 inches long, spacing them at least 2 inches.

Bake in the middle of a 325℉ (160℃) oven for 25 minutes or until lightly browned.

Transfer from the baking sheet to a rack. Let cool for 5 minutes.

Place on a cutting board. With a serrated knife slice diagonally at a 45 degree angle about ½ inch thick.

Lay the slices flat on the baking sheet and return to the oven for 10 minutes longer, turning them over once, to dry slightly.

Let cool on a rack.

Store in a tightly covered container.

These cookies keep well.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 76649% from fat
 % Daily Value *
Total Fat 42g 64%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 167mg 56%
Sodium 348mg 15%
Total Carbohydrate 30g 30%
Dietary Fiber 3g 12%
Sugars g
Protein 26g
Vitamin A 17% Vitamin C 13%
Calcium 7% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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