Grissini al pignoli (pine nut sticks)
40 Bread stix
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Active dry yeast |
| ⅔ | cup | ;Warm water (abt. 110 F.) |
| ½ | teaspoon | Anise seeds; crushed |
| 2 | tablespoons | Salad oil |
| 2 | tablespoons | Olive oil |
| ¼ | teaspoon | Grated lemon peel |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Sugar |
| 2¼ | cup | All-purpose flour (approx.) |
| ⅔ | cup | Pine nuts |
| 1 | Egg; lightly beaten | |
| 2 | tablespoons | Coarse salt |
Directions
In a large bowl, sprinkle yeast over warm water; let stand for about 5 minutes to soften. Stir in anise seeds, salad and olive oils, lemon peel, salt, sugar and 1 cup of flour. Beat until smooth. Add pine nuts and enough of the remaining flour to make a stiff dough.
Turn out onto a floured board and knead until smooth and elastic (about 5 minutes), using additional flour as needed. Place dough in a greased bowl; turn dough to grease top. Cover with plastic wrap and let rise in a warm place until doubled (about 1 hour).
Punch dough down and divide in half. Cut each half into 20 equal-size pieces. Using palms of hands, roll each piece into a 7" length. Place parallel and about ½" apart on greased baking sheets. Cover and let rise until puffy (about 30 minutes). Brush with egg and sprinkle lightly with salt.
Bake at 325 F. for 35 to 40 minutes or until lightly browned. Serve hot or cool on wire racks. Store airtight at room temperature for 3 to 4 days; freeze for longer storage.
From _Sunset Italian Cookbook_ by the editors of Sunset Books and Sunset Magazine. Menlo Park, CA: Lane Publishing Company, 1981. Pp.
89-90. ISBN 0-376-02465-8.