Pine Nut Biscotti

Pine Nut Biscotti Recipe
Becky Luigart-Stayner; Jan Gautro
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.

Yield:

2 1/2 dozen (serving size: 1 biscotto)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 325°.

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.

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

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.

Note:

Julianna Grimes and Ann Taylor Pittman,

December 2007
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