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Print this Recipe    Pignoli 06

BISCOTTI DI PIGNOLI

2/3 cup pine nuts
1/2 cup butter
3/4 cup sugar
2 eggs
2 Tblsp lemon juice
2 Tblsp lemon zest
2 cups plus 2 Tblsp unbleached or all-purpose flour
1.5 tsp baking powder
1/4 tsp salt

Place nuts in a shallow pan and bake in a 180C/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 170C/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 about 3.5 to 4 dozen.

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