Lemon Pine Nut Biscotti

My Italian grandmother never made biscotti for me, but if she did I imagine that they would taste a lot like these, gently crunchy and sweet with lemon.

Biscotti are my favorite cookies to make because they don’t require much; no fussy rolling resting or cutting, which is the sort of process that makes me start to feel restless and fidgety – not the way I like to operate in this endlessly busy season.

And here’s another bonus – they’re perfect for holiday gift giving because they keep so well in a covered container. Bake a batch and stash away; when you need something for that last minute cookie tray you can take a deep, cleansing breath…one less thing on your holiday to-do list.

Lemon Pine Nut Biscotti

Yield: about 3 dozen

Ingredients

  1. 3 large eggs, separated
  2. 1 1/2 cups sugar
  3. 1/3 cup unsalted butter, melted
  4. 1 cup pine nuts
  5. 1 teaspoon lemon extract
  6. 2 tablespoons freshly grated lemon zest
  7. 3 1/2 cups unbleached all-purpose flour
  8. 1 1/2 teaspoons baking powder
  9. 1/2 teaspoon fine sea salt
  10. Preheat the oven to 325 degrees. Line a large rimmed baking sheet with parchment paper.
  11. Beat the egg yolks with 3/4 cup of the sugar in the bowl of an electric mixer until pale and thickened, about 3 minutes. Whisk the egg whites in a separate bowl with remaining 3/4 cup sugar to form soft peaks.
  12. Stir in the melted butter, pine nuts, lemon extract and lemon zest.
  13. Sift the flour, baking powder and salt together in a medium bowl.  Add half the flour mixture to mixing bowl and stir; add the beaten egg whites, followed by the remaining flour. Stir on low speed until the dough is firm and slightly sticky.
  14. Divide the dough in half and form each half into a log approximately 2 inches in diameter and 1 inch thick. Arrange the logs side by side on the baking sheet and bake 20 - 25 minutes or until light golden brown.
  15. Remove from the oven and cool the logs for about 10 minutes; transfer to a cutting board and cut into 1/2-inch wide diagonal slices with a very sharp knife.
  16. Arrange the slices cut-side up on the baking sheet and bake 5 minutes on each side or until gently browned and crisp.
  17. Makes about 3 dozen.

Instructions

  1. Preheat the oven to 325 degrees. Line a large rimmed baking sheet with parchment paper.
  2. Beat the egg yolks with 3/4 cup of the sugar in the bowl of an electric mixer until pale and thickened, about 3 minutes. Whisk the egg whites in a separate bowl with remaining 3/4 cup sugar to form soft peaks.
  3. Stir in the melted butter, pine nuts, lemon extract and lemon zest.
  4. Sift the flour, baking powder and salt together in a medium bowl.  Add half the flour mixture to mixing bowl and stir; add the beaten egg whites, followed by the remaining flour. Stir on low speed until the dough is firm and slightly sticky.
  5. Divide the dough in half and form each half into a log approximately 2 inches in diameter and 1 inch thick. Arrange the logs side by side on the baking sheet and bake 20 - 25 minutes or until light golden brown.
  6. Remove from the oven and cool the logs for about 10 minutes; transfer to a cutting board and cut into 1/2-inch wide diagonal slices with a very sharp knife.
  7. Arrange the slices cut-side up on the baking sheet and bake 5 minutes on each side or until gently browned and crisp.
http://familystylefood.com/2009/12/lemon-pine-nut-biscotti/

Comments

  1. What a lovely combination of flavors. Your biscotti is beautiful!

  2. I love biscotti. The recipe looks easy and sounds delish.

  3. Isn’t that funny, my Italian grandmother never made them for me either. But my mom makes them all the time. I love the lemon and pine nuts; it’s such a refreshing twist. Happy Holidays to you and your family, Karen!

    • Susan, yes, the cookies I remember around this time of year were the powdered-sugar coated wandis and the butter balls. Have a happy, joyful holiday!

  4. I make Biscotti every Christmas (well the last 3 yrs) and gift wrap them in a nice container from the Dollar store (yes they have nice ones!) and I usually make double chocolate, or walnut fudge, but this one sounds really really nice with a hot cup of tea. I am a chocolate lover but lemon is sooo refreshing too!

    • MIchelle, that’s my favorite way to give biscotti too. Sorry about the lack of print feature – let me know if you want me to email you the recipe…cheers!

  5. Is there an easy way to print these recipes ??

  6. Karen: I am LOVING having little biscotti dipped in Vin Santa (Italian dessert wine). You must try it over the holidays! (One of many food-like perks to living abroad in Italy for a year;))).

  7. Mike Gaylord says:

    These are delicious cookies. I made them at home and added some Patan ghee to make them more scrspy… And it worked…Guys you should try….Regards…

  8. Roux-the-Day says:

    I just mixed this up and the logs are in the oven. The recipe is somewhat confusing. It calls for
    1 1/2 C sugar and then accounts for only 3/4 cup in the mixing directions. What about the other 3/4 C?
    The recipe calls for baking powder but then refers to it as baking soda in the instructions.

    i thought the dough was dry and I think more butter is called for as well as another egg. 3 eggs for
    3 1/2 C flour does not seem like enough.

    • Roux-the-Day – I’m so sorry about the typos! Just updated the recipe. Baking soda in method should read baking powder, and the other 3/4 cup sugar gets added along with egg whites. The quantity of eggs – 3 – is correct. The dough should be sticky but manageable to handle. Let me know how they turn out for you, and apologies again.

      • FYI – To Roux the Day and anyone else who’s made the biscotti, I’ve just updated this recipe as I noticed it was missing a step – the separated egg whites get whipped with half of the sugar, and added to the mixer alternately with the flour.

        I’m baking the biscotti now and they look perfect. Also, depending on the humidity in your kitchen and the brand of flour you’re using, you might need a bit less flour. Today is a cold, dry day and I only needed 3 1/4 cups; keep your eye on the dough during the final moments of mixing. If you see a bit of unabsorbed flour at the bottom of the mixing bowl, you might be not need to add any more.

        Thanks! I value and appreciate all of your feedback. I want my recipes to be successful in your kitchen too.

  9. Just out of the oven — thanks for the inspiration! I happened to have pine nuts and lots of lemons — and exactly, down to the very grain, right amount of flour. Off to the store for cookie-baking supplies! Have a wonderful Christmas in your new home, hope you find many ways to both continue and start new traditions! You are MISSED!

Trackbacks

  1. […] in the mix were my go-to Lemon Biscotti flavored with pistachio; hazelnut shortbread and peanut butter-chocolate chip cookies. The sparkles […]

  2. […] I’ve shared my classic biscotti recipes here in seasons past – the best dark chocolate biscotti and a classic lemon biscotti with pine nuts. […]

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