Pignoli Biscotti Recipe
Yield: 48 CookiesRecipe by luhu.jp
Ingredients:
2/3 cup: Pine nuts,
1/2 cup: Butter,
3/4 cup: Sugar,
2: Eggs,
2 tbsp: Lemon juice,
2 tbsp: Lemon zest,
2 cup: Flour PLUS,
2 tbsp: Flour,
1 1/2 cup: Baking powder,
1/4 tsp: Salt,
Directions:
Place nuts in pan and bake in 350F. oven 4-5 minutes. Stir
occasionally, checking to see that nuts dont burn. Let cool.
In a bowl, beat butter and sugar until fluffy. Beat in eggs, lemon
juice and zest. Batter will look curdled, but dont 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, 1/2" high, and inch and a half wide and 14"
long. Bake in a 325F. oven 25 minutes and let cool on rack 5 minutes.
Place on a cutting board and cut diagonally into 1/2" thick slices.
Lay slices flat on baking sheet and return to oven for 10-15 minutes
to dry slightly, turning once. Makes 3 1/2 to 4 dozen cookies.
Source from luhu.jp
occasionally, checking to see that nuts dont burn. Let cool.
In a bowl, beat butter and sugar until fluffy. Beat in eggs, lemon
juice and zest. Batter will look curdled, but dont 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, 1/2" high, and inch and a half wide and 14"
long. Bake in a 325F. oven 25 minutes and let cool on rack 5 minutes.
Place on a cutting board and cut diagonally into 1/2" thick slices.
Lay slices flat on baking sheet and return to oven for 10-15 minutes
to dry slightly, turning once. Makes 3 1/2 to 4 dozen cookies.
Source from luhu.jp