Biscotti Di Pignoli
Submitted by weepatlynn
Buttery Italian pine nut biscotti brightened with fresh lemon juice and zest. Twice-baked until golden and crisp, with toasted pignoli in every bite. A cookie that keeps beautifully for weeks.
YIELD
3 dozenPREP
15 minCOOK
45 minREADY
1 hrsPine nuts and lemon belong together the way Rome belongs to Italy. It just works.
These biscotti di pignoli load up on toasted pine nuts folded into a butter-and-lemon dough that’s bright, fragrant, and rich without being heavy.
The double dose of lemon, both juice and zest, cuts through the richness of the butter and gives each cookie a sunny lift that most biscotti just don’t have.
Twice-baked to a satisfying crunch, they’re sturdy enough for a coffee dunk but refined enough to set out on a plate when company comes over.
Chef Tips
- Toast the pine nuts carefully. They go from golden to burnt in seconds, so keep your eyes on them and shake the pan often.
- Don’t skip the lemon zest. The juice adds tang but the zest is where all the aromatic oils live.
- Use a serrated knife and a gentle sawing motion to slice the logs. Pine nuts can cause the dough to crumble if you press too hard.
- These keep well in a sealed container for up to 3 weeks, making them a solid choice for holiday baking or edible gifts.
Ingredients
Directions
Place nuts in a shallow pan and bake in a 350℉ (180℃). 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 ½ inch high, 1½ inches wide and 14 inches long, spacing them at least 2 inches.
Bake in the middle of a 325℉ (160℃) 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 ½ 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.
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