Biscotti Ai Pignoli
Yield
servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| 3 | teaspoons |
pine nuts
|
|
| 4 | large |
eggs
|
|
| 2 ⅛ | cups |
cake flour
|
|
| ¼ | teaspoon |
lemon zest
grated |
|
| 2 | teaspoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 15 | ml |
pine nuts
|
|
| 4 | large |
eggs
|
|
| 503 | ml |
cake flour
|
|
| 1.3 | ml |
lemon zest
grated |
|
| 1E+1 | ml |
sugar
|
|
Directions
Place sugar and eggs in top of double boiler over hot but not boiling water, beat until mixture is lukewarm.
Remove from over hot water and beat until foaming and cool.
Add lemon rind and flour slowly and gently.
Drop by tablespoons on a buttered and floured baking sheet, 1 inch space between each, sprinkle with sugar and pine nuts, let stand 10 minutes.
Bake at 375℉ (190℃) for 15 minutes.
