Biscotti Di Pignoli

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.