Limoncello Pine Nut Biscotti Recipes

LIMONCELLO AND ALMOND BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Prepare 2 rimmed baking sheets with parchment paper.
• Using a hand-held mixer, beat together the egg whites and salt in a medium bowl on medium speed until soft peaks form, about 2 minutes. Sprinkle in the granulated sugar and continue to beat until very soft peaks form, another 2 minutes. Add the almond flour, slivered almonds, limoncello and lemon zest and use a rubber spatula to stir and fold until just combined. Scoop heaping 1 tablespoon mounds onto the prepared baking sheets.
• Bake, rotating the trays halfway through, until lightly brown on the edges, about 25 minutes. Remove and allow to cool for 10 minutes on the tray. Dust with the confectioners' sugar and serve with coffee.

LIMONCELLO PINE NUT BISCOTTI

Steps:

• Preheat 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 ½-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. Don't 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.

ROSEMARY PINE-NUT BISCOTTI

Steps:

• Preheat oven to 350 degrees. Spread the pine nuts on a baking sheet, place in the oven and toast for six to eight minutes. Transfer the nuts to a bowl and line the baking sheet with parchment paper.
• Meanwhile, sift the flour, salt, baking soda and baking powder together and set aside.
• Beat the eggs lightly, just until they are blended in a mixing bowl with a whisk or in an electric mixer. Remove two tablespoons of the egg mixture to a small dish and set aside. Beat the sugar into the remaining eggs until blended. Stir in the vanilla, rosemary and lemon zest, then stir in the flour mixture to form a soft dough.
• Divide the dough in half and place one portion on a well-floured work surface. With floured hands, pat it into a six-inch square. Scatter half the pine nuts on the dough and press them into the surface. Roll the dough into a cylinder about 2 inches in diameter and 12 to 15 inches long. Place on the parchment-lined baking sheet. Repeat with the remaining dough. Brush the tops of both cylinders with the reserved egg.
• Place the cylinders in the oven and bake about 15 minutes, until golden and firm to the touch. Transfer to a cutting board and cut on an angle into slices one-half-inch thick. Return the slices to the baking sheet, standing them up, and return them to the oven. Bake for another 20 minutes, until they are crisp and dry. Allow them to cool completely before storing or serving.