Bright lemon and rich pine nuts balance each other in this easy biscotti.
Note: When I say easy, I mean it: I like to use good old fashioned man power and just whisk the eggs and sugar together. If you'd like, you can use an electric beater.
You can either make large 4-inch cookies or smaller 2-inch cookies. If making the latter, simply divide the dough in two and shape into 2-inch high logs.About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
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- Yield:makes 12 4-inch or 24 2-inch cookies
- Active time: 10 minutes
- Total time:50 minutes
- 1 3/4 cups all purpose flour
- 1/2 teaspoon baking powder
- Scant 1/2 teaspoon salt
- 1 cup sugar
- 2 eggs plus 1 egg yolk
- 1/2 teaspoon vanilla
- 1 tablespoon lemon juice from about 1/2 lemon
- 2 packed teaspoons lemon zest from about 1 large lemon
- 1/2 cup pine nuts
Adjust oven rack to middle position and preheat oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, combine flour, baking powder, and salt; set aside.
In a large bowl, vigorously whisk together sugar, eggs, and egg yolk until light and creamy, about 5 minutes. Whisk in vanilla, lemon juice, and zest. Add dry ingredients and stir to combine. Stir in pine nuts.
Flour your hands (dough with be sticky) and form dough into one 4- by 12-inch long log (see note). Bake until just golden and starting to dry, about 25 minutes. Reduce oven temperature to 275°F.
When cool enough to touch, use a serrated to cut cookies on the bias to be 1 1/2-inches wide. Place cookies cut side down on baking sheet and put back in oven until dry and toasted, 15-20 minutes more.