Biscotti Di Pignoli



INGREDIENTS:

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

DIRECTIONS:

1. 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.



Biscotti Di Pignoli