Pine Nut Sticks Recipe
I found out an amazing way to use Nuts by making Pine Nut Sticks. The Italian Pine Nut Sticks is a delight to serve and enjoy. This recipe is a good way to use Nuts. It is most popularly enjoyed as a Side Dish. Try this recipe for Pine Nut Sticks and comeback and let me know how you enjoyed this Pine Nut Sticks recipe.
Ingredients
1 package yeast, active dry or compressed
2/3 cup warm water
1/2 teaspoon crushed anise seed
2 tablespoons each salad oil and olive oil
1/4 teaspoon grated lemon peel
1 teaspoon salt
1 tablespoon sugar
About 2 1/2 cups unsifted all-purpose flour
2/3 cup pine nuts
1 egg, slightly beaten
2 tablespoons coarse salt
Directions
Dissolve yeast in warm water; add crushed anise seed, salad oil, olive oil, lemon peel, salt, sugar, and 1 cup flour.
Beat until smooth.
Add pine nuts and another 1 1/4 cups flour, or enough to make a stiff dough.
Turn out on a floured board and knead until smooth and elastic (about 5 minutes), using additional flour as needed.
Place dough in greased bowl, cover with damp cloth, and let rise in a warm place until doubled, about 1 hour.
Punch down, divide dough in half.
Cut each half into 20 equal-sized pieces; roll each piece, using palms of hands, into a 7-inch length.
Place parallel on greased baking sheets about 1/2 inch apart.
Cover and let rise until almost doubled, about 30 minutes; brush with slightly beaten egg, and sprinkle lightly with coarse salt.
Bake in a 325° oven for 30 minutes, until lightly browned.
Beat until smooth.
Add pine nuts and another 1 1/4 cups flour, or enough to make a stiff dough.
Turn out on a floured board and knead until smooth and elastic (about 5 minutes), using additional flour as needed.
Place dough in greased bowl, cover with damp cloth, and let rise in a warm place until doubled, about 1 hour.
Punch down, divide dough in half.
Cut each half into 20 equal-sized pieces; roll each piece, using palms of hands, into a 7-inch length.
Place parallel on greased baking sheets about 1/2 inch apart.
Cover and let rise until almost doubled, about 30 minutes; brush with slightly beaten egg, and sprinkle lightly with coarse salt.
Bake in a 325° oven for 30 minutes, until lightly browned.
