Biscotti Di Pignoli
Yield
3 dozenPrep
15 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
pine nuts
|
|
| ½ | cup |
butter
|
|
| ¾ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
lemon zest
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
pine nuts
|
|
| 118 | ml |
butter
|
|
| 177 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
lemon zest
|
|
| 473 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
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.
