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Pignoli Biscotti

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Recipe

 

Yield

2 dozen

Prep

20 min

Cook

35 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
cup pignoli nuts
*
9 tablespoons butter
softened
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1 cup sugar
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2 large eggs
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3 teaspoons vanilla extract
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2 ½ cups all-purpose flour
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2 teaspoons baking powder
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Ingredients

Amount Measure Ingredient Features
158 ml pignoli nuts
*
135 ml butter
softened
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237 ml sugar
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2 large eggs
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15 ml vanilla extract
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591 ml all-purpose flour
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1E+1 ml baking powder
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 74935% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol 173mg 58%
Sodium 219mg 9%
Total Carbohydrate 37g 37%
Dietary Fiber 2g 9%
Sugars g
Protein 23g
Vitamin A 18% Vitamin C 0%
Calcium 8% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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