Pignoli biscotti
48 cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Pine nuts |
| ½ | cup | Butter |
| ¾ | cup | Sugar |
| 2 | Eggs | |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Lemon zest |
| 2 | cups | Flour PLUS |
| 2 | tablespoons | Flour |
| 1½ | cup | Baking powder |
| ¼ | teaspoon | Salt |
Directions
Place nuts in pan and bake in 350'F. oven 4-5 minutes. Stir occasionally, checking to see that nuts don't burn. Let cool.
In a bowl, beat butter and sugar until fluffy. Beat in eggs, lemon juice and zest. Batter will look curdled, but don't worry. Combine flour, baking powder and salt and stir into creamed mixture until blended. Mix in nuts.
Divide dough in half. On a greased and floured baking sheet, pat out the dough into 2 logs, ½" high, and inch and a half wide and 14" long. Bake in a 325'F. oven 25 minutes and let cool on rack 5 minutes.
Place on a cutting board and cut diagonally into ½" thick slices.
Lay slices flat on baking sheet and return to oven for 10-15 minutes to dry slightly, turning once. Makes 3½ to 4 dozen cookies.
Reposted by Hilde Mott 2/1/95 (Unknown who posted originally) Submitted By HILDE MOTT On 02-01-95