Biscotti Ai Pignoli (Pine Nut Cookies) – a delicious recipe with sugar, eggs, lemon rind, flour, powdered sugar, nuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put sugar and eggs in top of a double boiler (I improvise with a heat-proof bowl set over a saucepan).
2
The water should be hot, but not boiling.
3
Beat until the mixture is lukewarm.
4
Remove from over the hot water and keep beating until foamy and cool.
5
Add lemon rind and flour slowly; gently blend into egg mixture.
6
Drop by the spoonful (I drop 2 tsp for each cookie) onto buttered and floured baking sheets (or lined with parchment paper).
7
Shape into neat circles with your finger, if you wish (this may get a bit messy).
8
Leave a 1-inch space between each cookie.
9
Sprinkle with the powdered sugar and press the pine nuts in a decorative pattern on each cookie (blanched slivered almonds would probably work just as well, if you don't have pine nuts).
10
Let stand for ten minutes and then bake in a preheated 375 degree oven for 15 minutes.
679
kcal
Calories
11
g
Fat
127
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 cups sugar, 4 eggs, 1/4 teaspoon grated fresh lemon rind, 2 1/4 cups flour, and more.
Yes, Biscotti Ai Pignoli (Pine Nut Cookies) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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