Lemon Pine Nut Biscotti Recipes

LEMON-NUT BISCOTTI

Steps:

• Line 2 cookie sheets with parchment paper or light grease the cookie sheets; set aside.
• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add granulated sugar, baking powder, and 1/2 teaspoon salt; beat until combined, scraping side of bowl occasionally.
• Beat in eggs, lemon peel, and vanilla until combined.
• Beat in as much of the flour as you can with the mixer.
• Using a wooden spoon, stir in any remaining flour and the pistachio nuts.
• On alightly floured surface, divide dough into 3 portions.
• Shape each portion into an 8-inch-long loaf.
• Place loaves at least 3 inches apart on prepared cookie sheets.
• Flatten loaves to about 2-1/2 inches wide.
• Bake in a 375 degree F oven for 20 to 25 minutes or until golden and tops are cracked.
• (Loaves will spread slightly.).
• Let stand on cookie sheets on wire racks for 30 minutes.
• Reduce oven temperature to 325 degree F.
• Transfer loaves to a cutting board.
• Cut each loaf diagonally into 1/2-inch-thick slices.
• Place slices, cut sides down, on the same parchment-lined or greased cookie sheets.
• Bake in a 325 degree F oven for 8 minutes.
• Turn slices over and bake 8 to 10 minutes more or until dry and crisp.
• Transfer to wire reacks; cool.
• For icing, stir together powdered sugar and enough lemon juice or milk (1 to 2 tablespoons) to make icing of drizzling consistency.
• Drizzle over biscotti.
• Let stand until frosting is set.
• Makes about 36 cookies.
• Make-Ahead Tip: Prepare Lemon-Nut Biscotti as directed through Step 3, except do not drizzle with icing.
• Transfer to self-sealing freezer bags or arrange in layers separated by waxed paper in a freezer container.
• Seal, label, and freeze up to 3 months.
• To serve, thaw biscotti at room temperature 15 minutes.
• Drizzle with icing.

BASIL PINE NUT BISCOTTI

Steps:

• Preheat oven to 350°F.
• Toast pine nuts in pie pan, in oven for 8-10 minutes.
• Beat together butter, Parmesan, basil, lemon zest, eggs and milk.
• Mix in flour and baking powder. Add pine nuts.
• Line a baking sheet with waxed or parchment paper.
• Shape dough in a 15 inch long, 1/2 inch thick rectangle. Place on baking sheet and bake 15 minutes.
• Turn oven down to 325°F.
• Remove dough from sheet and cut into 1/2 inch wide slices. Place slices cut side down on lined baking sheet and bake 40-50 minutes.
• Cool and store in airtight container.

PINE NUT BISCOTTI

Steps:

• 1. Preheat oven to 325°
• 2. 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.
• 3. Bake at 325° for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Do not turn your oven off.
• 4. 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.

LIMONCELLO PINE NUT BISCOTTI

Steps:

• Preheat the oven to 350 degrees and butter a cookie sheet.
• Combine flour, sugar, salt and baking powder in food processor and pulse briefly to blend.
• Add chopped butter and pulse until the butter is broken down into very tiny bits.
• In a small mixing bowl, whisk together egg, vanilla, zest and limoncello. Stir in pine nuts and add to food processor and pulse, just to blend. The mixture should be moist but crumbly.
• Turn out onto a flat surface and press together. Press the dough away from you using the palm of you hand once or twice so everything is well moistened.
• Form dough into a ball. Cut in half and roll each section into a long 1" thick rope. If the dough seems too sticky, dust your hands with flour while rolling it.
• Place the two ropes on the baking sheet a few inches apart and flatten the tops slightly.
• Sprinkle lightly with sugar and bake until lightly golden, about 30 minutes.
• Remove from the oven and let stand for 5 minutes. If the logs are too hot when you try to slice them, they can break.
• Cutting the biscotti:.
• When the two ropes are cool enough to remove from the sheet pan without breaking, place them on a flat surface and cut into approximately ½-inch slices, cutting on an angle using a quick, clean stroke with a sharp chef's knife. A sawing motion may cause the biscotti to break. Don't worry if they feel a bit crumbly. If you handle them gently, they will be fine.
• Place the cut biscotti, cut side up, back on the sheet pan, and bake for about 10 minutes longer, or until they are lightly browned.
• Cool on wire rack and store in a covered container. They will keep about one week.