Busters Recipes

Pignoli Biscotti

2/3 cup Pine nuts
1/2 cup Butter
3/4 cup Sugar
2 Eggs
2 tablespoons Lemon juice
2 tablespoons Lemon zest
2 cups Flour PLUS
2 tablespoons Flour
1 1/2 cups Baking powder
1/4 teaspoon Salt

Place nuts in pan and bake in 350'F. oven 4-5 minutes. Stir occasionally,
checking to see that nuts don't burn. Let cool.

In a bowl, beat butter and sugar until fluffy. Beat in eggs, lemon juice and
zest. Batter will look curdled, but don't worry. Combine flour, baking powder
and salt and stir into creamed mixture until blended. Mix in nuts.

Divide dough in half. On a greased and floured baking sheet, pat out the dough
into 2 logs, 1/2" high, and inch and a half wide and 14" long. Bake in a
325'F.
oven 25 minutes and let cool on rack 5 minutes.

Place on a cutting board and cut diagonally into 1/2" thick slices. Lay slices
flat on baking sheet and return to oven for 10-15 minutes to dry slightly,
turning once. Makes 3 1/2 to 4 dozen cookies.