Biscotti Di Pignoli
Plus 2 Tbs unbleached or
Place nuts in a shallow pan and bake in a 180C/350F oven for 6 to 8
minutes or until golden brown. Let cool. In a mixing bowl, cream
butter and sugar until light and fluffy. Beat in eggs, lemon juice
and zest. In a bowl, combine the flour, baking powder and salt. Add
to the creamed mixture, mixing until blended. Fold 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 170C/325F oven
for 25 minutes or until lightly browned. Transfer from the baking
sheet to a rack. Let cool for 5 minutes. 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 minutes longer, turning them over once, to dry slightly.
Let cool on a rack. Store in a tightly covered container. These
cookies keep well. Makes about 3.5 to 4 dozen.