Zutaten für Italian Pine Nut Cookies
- Almond Paste
- 1 cup granulated sugar
- 1/2 teaspoon salt
- Almond Extract
- Lemon Extract
- Flour
- Egg White
- 1 cup pine nuts (pignoli)
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Zubereitung von Italian Pine Nut Cookies
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and orange zest (if using).
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the pine nuts.
- Shape the dough into a log about 12 inches long and 2 inches wide. Place the log on the prepared baking sheet.
- Bake for 35-40 minutes, or until the edges are lightly golden brown.
- Let the log cool on the baking sheet for 10-15 minutes before slicing.
- Reduce oven temperature to 300°F (150°C).
- Using a serrated knife, slice the log into 1/2-inch thick slices.
- Arrange the slices, cut-side down, on the baking sheet.
- Bake for another 10-12 minutes, or until the biscotti are golden brown and crisp.
- Let the biscotti cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
21g
Fat
3g
Carbs
2g
