Ingredients:
- 1 cup pine nuts
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 1/2 cup butter, softened
- 1 cup sugar
- 3 eggs
- 2 tbs lemon juice
- 2 tbs lemon zest, chopped fine
Preparation:
Toast pine nuts at 350F for 8 minutes, until browned.Reduce heat to 325F. Sift together the flour, baking powder and salt. In another bowl, beat the butter and sugar, then add each egg one at a time. While beating, add the juice and zest. Add the flour mixture and continue beating until blended. Fold in the toasted pine nuts. Divide the dough in half, and form two loaves about 14 inches long and 2 inches wide.
Place loaves on a greased baking sheet, and bake for 30 minutes. Remove from oven and let cool for about 5 minutes. Slice into 3/4 inch slices, and place slices back on the baking sheet. Bake for another 10 minutes, flip the slices, then bake another 5-10 minutes
Makes 48 biscotti
