Zutaten für Limoncello Pine Nut Biscotti
- All Purpose Flour
- Granulated Sugar
- Salt
- Baking Powder
- Unsalted Butter
- Egg
- Pure Vanilla Extract
- Lemons, Zest Of
- Limoncello
- Pine Nuts
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Zubereitung von Limoncello Pine Nut Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, limoncello, vanilla extract, and lemon zest.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Stir in the toasted pine nuts.
- Turn the dough out onto a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide.
- Place the log onto the prepared baking sheet.
- Bake for 30 minutes, or until golden brown.
- Remove from the oven and let cool for 10 minutes.
- Reduce oven temperature to 325°F (160°C).
- Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
- Arrange the slices cut-side down on the baking sheet.
- Bake for another 10 minutes, or until lightly golden and crisp.
- Let the biscotti cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
34g
Fat
11g
Carbs
5g
