Basil-pine nut biscotti
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Pine nuts |
| 6 | tablespoons | Butter |
| ½ | cup | Parmesan cheese |
| 2 | teaspoons | Basil, dried; crumbled |
| 1 | teaspoon | Lemon peel; grated |
| 2 | larges | Eggs |
| ¼ | cup | Milk, nonfat |
| 2 | cups | Flour |
| 2 | teaspoons | Baking powder |
| 69 | xes | Calories |
| 2⅓ | gram | Protein |
| 4 3/16 | gram | Fat |
| 6 | grams | Carbohydrates |
| 72 | milligrams | Sodium |
| 18 | milligrams | Cholesterol |
Directions
PER SERVING
Bake pine nuts at 350 degrees F in an 8-9 inch wide pan, until lightly browned, 8 to 10 minutes.
Beat butter, parmesan, basil, lemon peel and eggs until well blended. Stir in milk and nuts. Mix flour and baking powder together and blend in to butter/egg mixture to moisten thoroughly.
Lightly oil a baking sheet and and shape dough in a rectangle, about 15 inches long and ½ inch thick.
Bake at 350 degrees F for 15 minutes, remove from oven and cut into ½ inch wide pieces and lay, cut side down back on sheet.
Reduce temperature to 325 degrees F, bake until lightly browned, dry and firm to the touch, some 40 to 50 minutes. Cool on racks, may be kept 5 days at room temp, longer frozen.
Source: Sunset Magazine, June, 1995.
Submitted By KARL LEMBKE On 05-27-95