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Biscotti Al Pignoli Recipe
|Sugar||1 1⁄2 Cup (24 tbs)|
|Grated lemon rind||1⁄2 Teaspoon, grated|
|All purpose flour||2 Cup (32 tbs)|
|Confectioners sugar||1 Tablespoon|
|Pine nuts||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2645 Calories from Fat 393
% Daily Value*
Total Fat 45 g69.9%
Saturated Fat 8.2 g41.2%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 770.3 mg32.1%
Total Carbohydrates 512 g170.7%
Dietary Fiber 8.3 g33.1%
Sugars 317.8 g
Protein 56 g111.3%
Vitamin A 19.7% Vitamin C 5.8%
Calcium 15.6% Iron 95.4%
*Based on a 2000 Calorie diet
Place over simmering water and beat until the mixture is warm.
Remove from the heat and continue beating until the eggs are foaming and the bubbles are fine-textured.
Add the lemon rind.
Sift together the flour and salt; gradually fold in.
Drop by half teaspoonfuls on a greased and floured cookie sheet, leaving an inch between them.
Swirl with the back of the spoon into circles.
Dust the cookies with confectioners' sugar put through a sieve.
Sprinkle a few pine nuts (3 or 4) on top.
Let stand 10 minutes.
Bake in a 325° oven for 10 minutes, or until a creamy golden color on the bottom.(Over-baking will make these cookies hard.)