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.
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
How to Make It
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.
I did my best to follow the recipe to the letter. It was a bit difficult to knead the dough as some parts were still very powdery but I just added a bit more water than recommended (approx. 2-3 tbsp) The biscottis turned out satisfyingly well; crunchy and tasty.
My attempt at making these cookies also ended up in the trash. The dough was so sticky, it was just unworkable. I'm not sure how anyone could get this as far as "shaping a log" and "placing on the parchment". It was just an amorphous blob. I even checked the recipe against other biscotti for the ratio of dry to wet ingredients, thinking something must be wrong. I would really like to make these and would appreciate any advice from others who have had success with this recipe.
This is such a great recipe, i made it so many times last year during the holiday season, it is a very sticky dough, but well worth the effort. Making my first batch of the season as i write this....can't wait for the end result. EVERYONE I GIVE IT TO LOVES IT.
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