For all the food innovations out there, sometimes you just have to stick with a classic. Thumbing through Biscotti, I had my choice from an array of biscotti options as well as Swedish cinnamon sticks and Mandelbrot. But what drew me in was a tried and true pignoli – biscotti made with toasted pine nuts. Combined with a shot of sweet tart from the lemon zest, this nutty, crunchy cookie is a light, happy treat for a Saturday afternoon.
2/3 cup pine nuts, lightly toasted
½ cup of butter
¾ cup sugar
2 TB lemon juice
2 TB lemon zest
2 cups plus 2 tablespoons flour
1 ½ teaspoons baking powder
¼ teaspoon of salt
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 nuts. Divide dough in half. On a greased and floured baking sheet pat out into two logs about ½ inch high, 1 ½ inches wide and 14 inches long. Space logs at least 2 inches apart. Bake in the middle of a preheated 325F oven for 25 minutes or until lightly browned. Transfer from the baking sheet to a rack. Let 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.