Biscotti Di Pignoli Recipe

• 2/3 c. Pine nuts
• 1/2 c. Butter
• 3/4 c. Sugar
• 2 x Large eggs
• 2 Tbsp. Lemon juice
• 2 Tbsp. Lemon zest
• 2 c. Plus
• 2 Tbsp. Unbleached or possibly all-purpose flour
• 1 1/2 tsp Baking pwdr
• 1/4 tsp Salt

1. 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 that are popular in Italy...I hope they please!
2. !
3. Place nuts in a shallow pan and bake in a 350F oven for 6 to 8 min or possibly till golden.
4. Let cold.
5. In a mixing bowl, cream butter and sugar till light and fluffy.
6. Beat in Large eggs, lemon juice and zest.
7. In a bowl, combine the flour, baking pwdr and salt.
8. Add in to the creamed mix, mixing till blended.
9. Mix in nuts.
10. Divide dough in half.
11. 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.
12. Bake in the middle of a 325F oven for 25 min or possibly till lightly browned.
13. Transfer from the baking sheet to a rack.
14. Let cold for 5 min.
15. Place on a cutting board.
16. With a serrated knife slice diagonally at a 45 degree angle about 1/2 inch thick.
17. Lay the slices flat on the baking sheet and return to the oven for 10 min longer, turning them over once, to dry slightly.
18. Let cold on a rack.
19. Store in a tightly covered container.
20. These cookies keep well.
21. Makes 3.5 to 4 dozen.
22. /COOKIES

nuts, butter, sugar, eggs, lemon juice, lemon zest, flour, baking pwdr, salt

Taken from cookeatshare.com/recipes/biscotti-di-pignoli-84723 (may not work)