Pignoli Biscotti

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Pignoli Biscotti Ingredients

2/3 c Pine nuts	2 tb Lemon zest
1/2 c Butter	2 c Flour PLUS
3/4 c Sugar	2 tb Flour
2 Eggs	1 1/2 c Baking powder
2 tb Lemon juice	1/4 ts Salt

Instructions for Pignoli Biscotti

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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Main Ingredient: CookiesCuisine: Uncategorized

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