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Pignoli Biscotti

 

.
99

Yield

48

servings

Prep

20

min

Cook

40

min

Ready

1

hrs

Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 16g (0.6 oz)
Amount per Serving
Calories 6548% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 29mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 1%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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