Pignoli Biscotti
.
Yield
48 servingsPrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| 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
|
|
| 2 | tablespoons |
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
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
Directions
Place nuts in pan and bake in 350℉ (180℃) oven 4 to 5 minutes.
Stir occasionally, checking to see that nuts don't burn.
Let cool.
In a bowl, beat butter and sugar until fluffy.
Beat in eggs, lemon juice and zest.
Batter will look curdled, but don't worry.
Combine flour, baking powder and salt and stir into creamed mixture until blended.
Mix in nuts.
Divide dough in half.
On a greased and floured baking sheet, pat out the dough into 2 logs, ½ high, and inch and a half wide and 14 long.
Bake in a 325℉ (160℃) oven 25 minutes and let cool on rack 5 minutes.
Place on a cutting board and cut diagonally into 1/2; thick slices.
Lay slices flat on baking sheet and return to oven for 10 to 15 minutes to dry slightly, turning once.
Makes 3½ to 4 dozen cookies.
