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1
Preheat oven to 350 degrees.
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2
Spread the pine nuts on a baking sheet, place in the oven and toast for six to eight minutes.
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3
Transfer the nuts to a bowl and line the baking sheet with parchment paper.
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4
Meanwhile, sift the flour, salt, baking soda and baking powder together and set aside.
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5
Beat the eggs lightly, just until they are blended in a mixing bowl with a whisk or in an electric mixer.
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6
Remove two tablespoons of the egg mixture to a small dish and set aside.
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7
Beat the sugar into the remaining eggs until blended.
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8
Stir in the vanilla, rosemary and lemon zest, then stir in the flour mixture to form a soft dough.
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9
Divide the dough in half and place one portion on a well-floured work surface.
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10
With floured hands, pat it into a six-inch square.
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11
Scatter half the pine nuts on the dough and press them into the surface.
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12
Roll the dough into a cylinder about 2 inches in diameter and 12 to 15 inches long.
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13
Place on the parchment-lined baking sheet.
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14
Repeat with the remaining dough.
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15
Brush the tops of both cylinders with the reserved egg.
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16
Place the cylinders in the oven and bake about 15 minutes, until golden and firm to the touch.
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17
Transfer to a cutting board and cut on an angle into slices one-half-inch thick.
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18
Return the slices to the baking sheet, standing them up, and return them to the oven.
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19
Bake for another 20 minutes, until they are crisp and dry.
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20
Allow them to cool completely before storing or serving.
