Limoncello Pine Nut Biscotti
- 1 cup all-purpose flour, or 1 cup whole wheat flour
- 12 cup sugar, granulated, plus extra
- sugar, granulated, to sprinkle on top
- 1 pinch salt
- 12 teaspoon baking powder
- 3 tablespoons cold unsalted butter, cut into tiny pieces
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 large lemons, zest of
- 2 tablespoons limoncello
- 34 cup toasted pine nuts
DirectionsPreheat the oven to 350 degrees and butter a cookie sheet.
Combine flour, sugar, salt and baking powder in food processor and pulse briefly to blend.
Add chopped butter and pulse until the butter is broken down into very tiny bits.
In a small mixing bowl, whisk together egg, vanilla, zest and limoncello.
Stir in pine nuts and add to food processor and pulse, just to blend.
The mixture should be moist but crumbly.
Turn out onto a flat surface and press together.
Press the dough away from you using the palm of you hand once or twice so everything is well moistened.
Form dough into a ball.
Cut in half and roll each section into a long 1" thick rope.
If the dough seems too sticky, dust your hands with flour while rolling it.
Place the two ropes on the baking sheet a few inches apart and flatten the tops slightly.
Sprinkle lightly with sugar and bake until lightly golden, about 30 minutes.
Remove from the oven and let stand for 5 minutes.
If the logs are too hot when you try to slice them, they can break.
Cutting the biscotti:.
When the two ropes are cool enough to remove from the sheet pan without breaking, place them on a flat surface and cut into approximately 1/2-inch slices, cutting on an angle using a quick, clean stroke with a sharp chef's knife.
A sawing motion may cause the biscotti to break.
Dont worry if they feel a bit crumbly.
If you handle them gently, they will be fine.
Place the cut biscotti, cut side up, back on the sheet pan, and bake for about 10 minutes longer, or until they are lightly browned.
Cool on wire rack and store in a covered container.
They will keep about one week.