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Ingredientes
- 2/3 c. Pine nuts
- 1/2 c. Butter
- 3/4 c. Sugar
- 2 x Large eggs
- 2 Tbsp. Lemon juice
- 2 Tbsp. Lemon zest
- 2 c. Plus
- 2 Tbsp. Unbleached or possibly all-purpose flour
- 1 1/2 tsp Baking pwdr
- 1/4 tsp Salt
Direcciones
- In response to a recent request for recipes for some Italian biscuits/ cookies made with pignoli....here is a collection of a variety of different types that are popular in Italy...I hope they please!!
- Place nuts in a shallow pan and bake in a 350F oven for 6 to 8 min or possibly till golden. Let cold. In a mixing bowl, cream butter and sugar till light and fluffy. Beat in Large eggs, lemon juice and zest. In a bowl, combine the flour, baking pwdr and salt. Add in to the creamed mix, mixing till blended. Mix in nuts. Divide dough in half. On a greased and floured baking sheet pat out into two logs about 1/2 inch high, 1.5 inches wide and 14 inches long, spacing them at least 2 inches apart. Bake in the middle of a 325F oven for 25 min or possibly till lightly browned. Transfer from the baking sheet to a rack. Let cold for 5 min. Place on a cutting board. With a serrated knife slice diagonally at a 45 degree angle about 1/2 inch thick. Lay the slices flat on the baking sheet and return to the oven for 10 min longer, turning them over once, to dry slightly. Let cold on a rack. Store in a tightly covered container. These cookies keep well.
- Makes 3.5 to 4 dozen.
- /COOKIES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 12 servings | |
| Calories 173 | |
| Calories from Fat 108 | 62% |
| Total Fat 12.45g | 16% |
| Saturated Fat 5.4g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 272mg | 11% |
| Potassium 54mg | 2% |
| Total Carbs 14.7g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 12.87g | 9% |
| Protein 2.06g | 3% |
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