Biscotti are crunchy and delicious cookies, that are best enjoyed dunk in milk, tea or even wine. In this recipe the pine nuts adds a subtle flavor and the lemon juice makes them crumbly.
Ingredients:
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 2 tablespoons lemon juice
- zest of 1 lemon
- 1 cup pine nuts or pignoli
Preheat the oven to 350°. Toast the pine nuts for a few minutes, or until golden. Be very careful because the pine nuts will burn very easily. Mix together the flour, baking powder, baking soda and salt. Set aside. In a large bowl beat together the butter and sugar with an electric mixer. Add the eggs one at a time, then the lemon juice and zest. Add the dry ingredients and continue mixing until blended, but careful to not over mix. Fold the pine nuts with a wooden spoon. Divide the dough into two parts, it should be the consistency of cookie dough. Form each piece of dough into logs with a flattened top, directly on a butter covered sheet pan (you can put some butter in your hands so the dough won't stick to them while you form them) and bake them for 20 to 30 minutes or until light golden brown. Let cool and transfer them to a cutting board. Lower the oven temperature to 325°. Cut the logs on the diagonal into 3/4 inch slices. Arrange the slices in a sheet pan and bake them again until toasted, for about 20 minutes, turning them once during baking. Let them cool completely before enjoying. Store in an airtight container.
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