Biscotti Al Pignoli Recipe
A nice Biscotti Al Pignoli recipe is something that you don't come across everyday. Luckily, you've stumbled on this page. A great Dessert recipe is one like this. This yummy yummy Biscotti Al Pignoli recipe is a gift of the Spanish cuisine. Please try this recipe of Biscotti Al Pignoli and if you are fully satisfied, spread the taste by sharing on other social networks.
Ingredients
4 eggs
1 1/2 cups sugar
Grated rind of 1/2 lemon
2 cups sifted all-purpose flour
1/4 teaspoon salt
Confectioners' sugar
1/4 cup pine nuts
Directions
Combine the eggs and sugar in the top of a double boiler; beat until frothy, using an electric mixer set at medium speed.
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.)
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.)
