SERIOUS EATS: RECIPES
Lemon Pine Nut Biscotti
Posted by Carrie Vasios, June 5, 2013
[Photograph: Carrie Vasios]
Bright lemon and rich pine nuts balance each other in this easy biscotti.
Note: When I say easy, I mean it: I like to use good old fashioned man power and just whisk the eggs and sugar together. If you'd like, you can use an electric beater.
You can either make large 4-inch cookies or smaller 2-inch cookies. If making the latter, simply divide the dough in two and shape into 2-inch high logs.
About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Ingredients
serves makes 12 4-inch or 24 2-inch cookies, active time 10 minutes, total time 50 minutes
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
Scant 1/2 teaspoon salt
1 cup sugar
2 eggs plus 1 egg yolk
1/2 teaspoon vanilla
1 tablespoon lemon juice from about 1/2 lemon
2 packed teaspoons lemon zest from about 1 large lemon
1/2 cup pine nuts
Procedures
Adjust oven rack to middle position and preheat oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, combine flour, baking powder, and salt; set aside.
In a large bowl, vigorously whisk together sugar, eggs, and egg yolk until light and creamy, about 5 minutes. Whisk in vanilla, lemon juice, and zest. Add dry ingredients and stir to combine. Stir in pine nuts.
Flour your hands (dough with be sticky) and form dough into one 4- by 12-inch long log (see note). Bake until just golden and starting to dry, about 25 minutes. Reduce oven temperature to 275°F.
When cool enough to touch, use a serrated to cut cookies on the bias to be 1 1/2-inches wide. Place cookies cut side down on baking sheet and put back in oven until dry and toasted, 15-20 minutes more.
Printed from http://www.seriouseats.com/recipes/2013/06/lemon-p...
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