Title: Biscotti Di Pignoli
Categories: Cookie
Yield: 40 Servings

2/3 c Pine nuts
1/2 c Butter
3/4 c Sugar
2 Eggs
2 tb Lemon juice
2 tb Lemon zest
2 c Plus
2 tb Unbleached or all-purpose
-flour
1 1/2 ts Baking powder
1/4 ts 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 1/2 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
1/2 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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