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.

How to Make It

Step 1

Preheat oven to 325°.

Step 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.

Step 3

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

Step 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.

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