Biscotti di pignoli
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Biscotti di pignoli
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Last updated 6/12/2012 1:08:45 AM. Recipe ID 35380. Report a problem with this recipe.
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      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.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /COOKIES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 35380 (Apr 03, 2005)

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