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Lemon Pine Nut Biscotti

Lemon Pine Nut Biscotti
The recipe Lemon Pine Nut Biscotti is ready in roughly 50 minutes and is definitely an amazing dairy free and vegetarian option for lovers of Mediterranean food. One portion of this dish contains approximately 3g of protein, 5g of fat, and Head to the store and pick up salt, vanilla, pine nuts, and a few other things to make it today.

Instructions

1
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.
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Baking PowderBaking Powder
All Purpose FlourAll Purpose Flour
SaltSalt
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Baking PaperBaking Paper
Baking SheetBaking Sheet
BowlBowl
OvenOven
2
In a large bowl, vigorously whisk together sugar, eggs, and egg yolk until light and creamy, about 5 minutes.
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Egg YolkEgg Yolk
SugarSugar
EggEgg
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3
Whisk in vanilla, lemon juice, and zest.
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Lemon JuiceLemon Juice
VanillaVanilla
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4
Add dry ingredients and stir to combine. Stir in pine nuts.
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Pine NutsPine Nuts
5
Flour your hands (dough with be sticky) and form dough into one 4- by 12-inch long log (see note).
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DoughDough
All Purpose FlourAll Purpose Flour
6
Bake until just golden and starting to dry, about 25 minutes. Reduce oven temperature to 275°F.
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7
When cool enough to touch, use a serrated to cut cookies on the bias to be 1 1/2-inches wide.
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CookiesCookies
8
Place cookies cut side down on baking sheet and put back in oven until dry and toasted, 15-20 minutes more.
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CookiesCookies
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OvenOven
DifficultyHard
Ready In50 m.
Servings12
Health Score5
Dairy FreeVegetarian
CuisinesMediterraneanItalianEuropean
DietsDairy FreeLacto Ovo Vegetarian
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