These pine nut biscotti are lightly flavored with lemon, allowing the subtle sweetness of the pignoli or pine nuts to shine through. I folded 1/2 cup dried wild blueberries into one loaf and left the second plain to create two different flavors of biscotti from one recipe. Definitely a round the clock snack!
The Two Loaves Baked And Ready For Slicing
The Loaves Sliced And Ready To Be Baked Again
The Biscotti With Pine Nuts And Dried Blueberries
Deborah Mele 2011
Pine Nut Biscotti
Pine nuts and dried fruit are used in this recipe to make these crispy cookies.
- 1 Cup Pine Nuts
- 3 Cups All-Purpose Flour
- 1 1/2 Teaspoons Baking Powder
- 1/8 Teaspoon Salt
- 1/2 Cup Butter, Softened
- 1 Cup of Sugar
- 3 Medium Eggs
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Finely Chopped Lemon Zest
- 1/2 Cup Dried Fruit
- Toast the pine nuts in a 350 degree F. oven for about 6 minutes, or until just light golden brown.
- Reduce the heat to 325 degrees.
- Mix together the flour, baking powder, and salt, and set aside.
- In a large bowl, with an electric mixer, beat together the butter and sugar.
- Add the eggs one at a time, then the lemon juice and zest.
- Add the dry ingredients and continue mixing until well blended.
- Fold in the pine nuts.
- On a lightly floured surface, divide the dough in half, and form two loaves about 14 inches long and 2 inches wide and place on a lightly greased baking sheet.
- Bake for about 30 minutes in a preheated 325 degree F. oven or until they are set and golden in color.
- Allow to cool for 5 minutes, then using a serrated knife cut into 3/4 inch slices.
- Place these slices back on the baking sheet, and cook an additional 10 minutes turning over once half way, or until the cookies cooked through and crisp.
- Cool, and store in an airtight container.
Note: If the dough seems too sticky to form into logs, refrigerate for one hour first.
If using the dried fruit for one loaf, divide the dough in half and shape one loaf with just the pine nuts.
Fold the dried fruit into the dough remaining in the bowl, and shape the second loaf.