Pignoli Biscotti
Yield
2 dozenPrep
20 minCook
35 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
pignoli nuts
|
* |
| 9 | tablespoons |
butter
softened |
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 3 | teaspoons |
vanilla extract
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
pignoli nuts
|
* |
| 135 | ml |
butter
softened |
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 15 | ml |
vanilla extract
|
|
| 591 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
Directions
Preheat oven to 350℉ (180℃).
Toast pignoli in a baking pan for 5 minutes.
Let cool and chop them; reduce the oven to 325℉ (160℃).
Cream butter with sugar, add eggs and mix well.
Add the vanilla.
In another bowl mix together flour and baking powder.
Add to the butter mixture with the chopped pignoli.
Mix until combined.
Roll the dough into cylinders about 1½ inch wide and long.
Place them on baking sheet and bake for about 25 minutes.
Remove from oven and cool for 5 minutes.
Slice the cookies abut ½ inch on the wide diagonal.
Return them to the baking sheet, then cut surfaces down.
Bake for 5 to 10 minutes until tops are lightly brown.
Let cool and store in air tight container.
