*  Exported from  MasterCook  *
 
                            BISCOTTI DI PIGNOLI
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts                         Cookies
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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 Tbs unbleached or
                         -all-purpose flour,
    1 1/2   ts           Baking powder
      1/4   ts           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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