This week I "bought Gerry" another biscotti cookbook, this one Biscotti by Lou Siebert Pappas. Last night I made the Pignoli Biscotti on page 18. I was looking for something less dense than the ones I had made before. These were and we think they will be nice and crisp and light next weekend. Toast 2/3 cup pine nuts in a 350 degree oven (non-convection) for 6-8 minutes and let them cool.
Blend 2 cups plus 2 T of flour with 1-1/2 tsp. baking powder and 1/4 tsp. salt.
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Cream 1/2 cup softened, unsalted butter with 3/4 cup sugar and then beat in 2 eggs, one at a time. Add 2 T. lemon juice and 2 T. lemon zest. Blend in the dry ingredients until well-blended. I try not to overblend, though. I'm not entirely sure if they will be tougher or lighter. (Note to self: Ask Beth who is reading up on the science of cooking in Michael Ruhlman's books, Ruhlman's Twenty and Ratio).
OK. So line the biscotti pan with parchment paper and bake for about 30 minutes. Check after twenty. The biscotti should look golden and dry - not white and wet.
Remove from oven and turn over on rack. Cool at least 5 minutes. Cut into 1/2 inch slices (at a 45 degree angle if you prefer).
