Patina Di Natale
Yield
servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 1 | cup |
butter
diced |
|
| ½ | cup |
pine nuts
chopped |
|
| 1 | cup |
sugar
plus 2 tablespoons sugar |
|
| 2 | large |
eggs
|
|
| 1 | each |
lemon
grated zest of |
|
| 1 | each |
egg yolks
mixed with 1/2 tablespoon water, for glaze |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 237 | ml |
butter
diced |
|
| 118 | ml |
pine nuts
chopped |
|
| 237 | ml |
sugar
plus 2 tablespoons sugar |
|
| 2 | large |
eggs
|
|
| 1 | each |
lemon
grated zest of |
|
| 1 | each |
egg yolks
mixed with 1/2 tablespoon water, for glaze |
*
|
Directions
Sift together the flour, baking powder and salt into a large bowl.
Add butter and break with a fork until texture resembles coarse meal.
Add pine nuts.
In a separate bowl, beat sugar and eggs together; add lemon zest.
Mix dry ingredients with egg mixture until dough is firm.
Knead for 1 to 2 minutes.
Divide dough into quarters and wrap in plastic wrap; chill for 1 hour.
Preheat oven to 425 degrees F.
Roll out dough, one piece at a time; cut into desired shapes using cookie cutters.
Arrange on ungreased baking sheets.
Brush glaze on each cookie with a pastry brush.
Bake for 10 minutes until lightly golden.
Remove to a cooling rack.
