Lemon Biscotti with toasted Pignoli
Mom & Dad are arriving in Columbia late tonight and in case they need a snack when they get here I decided to make some biscotti. We all know Rebecca is the biscotti master, but I figured I'd give it a try anyway. (MOM & DAD - if you are reading this you are getting a sneak peak, but you SHOULD BE PACKING!)
I bought some pine nuts the last time I was at the Fresh Market (not really knowing what I was going to do with them), so I went searching for a recipe. After reading a few I found one on the Delicious Days website. My recipe below is based on what I found there...
2/3 cup pine nuts
1/2 cup butter
1/4 cup sugar
2 T fresh squeezed lemon juice
Zest of 2 Lemons
2 cups plus 2 T flour
1 1/2 tsp baking powder
1/4 tsp salt
Place nuts in a shallow pan and bake in a 350 degree oven for a few 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 1/2 inches wide and 14 inches long, spacing them at least 2 inches apart. Bake in the middle of a preheated 325 degree 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 inches thick. Lay slices flat on the baking sheet and return to the oven for 10 minutes longer, turning over once, to dry slightly. Let cool on a rack. Store in a covered container.