Pine Nut Biscotti

Thea Pappalardo


I saved this recipe from a magazine a long time ago. I promised myself I would learn to make biscotti once I retired. I never realized just how easy it is. Make yourself a cup of coffe and dunk away!

pinch tips: How to Melt and Soften Butter



makes 2 1/2 dozen


3 c
all purpose flour
1 c
1 tsp
baking powder
1/2 tsp
1/2 tsp
baking soda
1/2 c
pine nuts (pignoli) toasted
1/4 c
plus 2 tbsp. water
1 tsp
grated lemon zest
1 tsp
vanilla extract
3 large

Directions Step-By-Step

Preheat oven to 325°
Lightly spoon flour into measuring cup: level with a knife. Combine flour, sugar, baking powder, salt and baking soda in a large bowl, stirring with a whisk. Stir in pine nuts. Combine water, lemon zest, vanilla and eggs, stirring with a whisk. Add egg mixture to flour mixture, stirring until well blended (dough will be dry and crumbly). Knead dough lightly in bowl 7 or 8 times until a dough forms (now dough will be sticky). Divide dough in half. Shape each portion into an 8 inch long roll. Place rolls 6 inches apart on a baking sheet lined with parchment paper. Flatten each roll to 1 inch thickness.
Bake at 325° for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Do not turn your oven off.
Cut each roll diagonally into 15 (1/2 inch thick) slices using a serrated knife. Place slices, cut side down, on baking sheet. Bake at 325° for 15 minutes. Turn slices over and bake another 10 minutes. Cookies will be sliightly soft in center but will harden as they cool. Remove from baking sheet; cool completely on wire racks.

About this Recipe

Course/Dish: Cookies