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Biscotti Di PignoliRecipe : Biscotti Di Pignoli
Procedure :
2/3 c Pine nuts 1/2 c Butter 3/4 c Sugar 2 Eggs 2 tb Lemon juice 2 tb Lemon zest 2 c Plus 2 Tbs unbleached or -all-purpose flour, 1 1/2 ts Baking powder 1/4 ts Salt Place nuts in a shallow pan and bake in a 180C/350F oven for 6 to 8 minutes or until golden brown. Let cool. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, lemon juice and zest. In a bowl, combine the flour, baking powder and salt. Add to the creamed mixture, mixing until blended. Fold in nuts. Divide dough in half. On a greased and floured baking sheet pat out into two logs about 1/2 inch high, 1.5 inches wide and 14 inches long, spacing them at least 2 inches apart. Bake in the middle of a 170C/325F oven for 25 minutes or until lightly browned. Transfer from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife slice diagonally at a 45 degree angle about 1/2 inch thick. Lay the slices flat on the baking sheet and return to the oven for 10 minutes longer, turning them over once, to dry slightly. Let cool on a rack. Store in a tightly covered container. These cookies keep well. Makes about 3.5 to 4 dozen. |
