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Pine Nut Biscotti

Becky Luigart-Stayner; Jan Gautro
Yield 2 1/2 dozen (serving size: 1 biscotto)
Crunchy and lightly sweet, these are great with espresso or French roast coffee after dinner. Though any nuts will work, pine nuts offer sophisticated taste.

Ingredients

  • 3 cups all-purpose flour (about 13 1/2 ounces)
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup pine nuts, toasted
  • 1/4 cup plus 2 tablespoons water
  • 1 teaspoon grated lemon rind
  • 1 teaspoon vanilla extract
  • 3 large eggs

Nutrition Information

  • calories 94
  • caloriesfromfat 21 %
  • fat 2.2 g
  • satfat 0.3 g
  • monofat 0.6 g
  • polyfat 0.9 g
  • protein 2.2 g
  • carbohydrate 16.6 g
  • fiber 0.4 g
  • cholesterol 21 mg
  • iron 0.8 mg
  • sodium 84 mg
  • calcium 14 mg

How to Make It

  1. Preheat oven to 325°.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Stir in pine nuts. Combine 1/4 cup plus 2 tablespoons water, rind, vanilla, and eggs, stirring with a whisk. Add egg mixture to flour mixture, stirring until well blended (dough will be dry and crumbly). Knead dough lightly in bowl 7 or 8 times or until a dough forms (dough will be sticky). Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet lined with parchment paper; flatten each roll to 1-inch thickness.

  3. Bake at 325° for 30 minutes. Remove rolls from baking sheet (do not turn oven off); cool 10 minutes on a wire rack.

  4. Cut each roll diagonally into 15 (1/2-inch-thick) slices using a serrated knife. Place slices, cut sides down, on baking sheet. Bake at 325° for 15 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks.