Biscotti Di Pignoli

* Exported from MasterCook *

BISCOTTI DI PIGNOLI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Cookies
Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.



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