Recipe - Biscotti Di Pignoli

2/3 cup Pine nuts
One half cup Butter
Three fourths cup Sugar
2 Eggs
2 tablespoon Lemon juice
2 tablespoon Lemon zest
2 cup Plus
2 tablespoon Unbleached or allpurpose
flour
1 One half teaspoon Baking powder
One fourth teaspoon Salt

From: viv@higgs.ph.unimelb.edu.au (Viviane Buzzi)

Date: Sat, 12 Feb 94 18:44:03 +1100
In response to a recent request for recipes for some Italian biscuits/
cookies made with pignoli....here is a collection of a variety of different
types which are popular in Italy...I hope they please!!

Place nuts in a shallow pan and bake in a 350F oven for 6 to 8 minutes or
until golden brown. Let cool. In a mixing bowl, cream butter and sugar
until light and fluffy. Beat in eggs, lemon juice and zest. In a bowl,
combine the flour, baking powder and salt. Add to the creamed mixture,
mixing until blended. Fold in nuts. Divide dough in half. On a greased and
floured baking sheet pat out into two logs about One half inch high, 1.5 inches
wide and 14 inches long, spacing them at least 2 inches apart. Bake in the
middle of a 325F oven for 25 minutes or until lightly browned. Transfer
from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting
board. With a serrated knife slice diagonally at a 45 degree angle about
One half inch thick. Lay the slices flat on the baking sheet and return to the
oven for 10 minutes longer, turning them over once, to dry slightly. Let
cool on a rack. Store in a tightly covered container. These cookies keep
well. Makes 3.5 to 4 dozen.

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