This easy pine nut cookie is similar to an older styled Italian Biscotti di Pignoli but ours were not twice baked. Using a mixer, you can easily make these delicate crispy cookies from start to finish in about a half an hour which includes your baking time.
Try them out and enjoy them with fruit ices, mixed fruits, or your favorite tea.
What you will need:
3 eggs at room temperature
1 cup of sugar
1 1/3 cups unsifted all-purpose flour
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract
1/2 cup pine nuts (pignoli) – depending on your cookie size, this amount will probably be less
What you do:
Preheat your oven to 350 degrees.
In a large bowl, beat your eggs and sugar until they form a light and lemon-colored mixture which leaves a thick trail when beaters are lifted. This will take about 3-5 minutes.
Stir in your flour, salt, and vanilla extract.
Drop dough on a greased cookie sheet by the teaspoon leaving about one inch between cookies.
Let stand for about 5 minutes.
Bake until edges are golden, which will be about 10 minutes.
Cool on wire racks.
This recipe will make about 5 dozen.
However, if you make the cookies large, it will make about 24. If you are making them in this larger fashion, your cooking time will increase. Using two baking sheets, we cooked them a total of 16 minutes. After the initial 8 minutes we rotated the cookie sheets and completed the cooking process. Although we did not test on the smaller cookies, we are certain using 2 cookie sheets will increase your cooking time to about the same.
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