Limoncello Pine Nut Biscotti Food

LIMONCELLO AND ALMOND BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Prepare 2 rimmed baking sheets with parchment paper.
• Using a hand-held mixer, beat together the egg whites and salt in a medium bowl on medium speed until soft peaks form, about 2 minutes. Sprinkle in the granulated sugar and continue to beat until very soft peaks form, another 2 minutes. Add the almond flour, slivered almonds, limoncello and lemon zest and use a rubber spatula to stir and fold until just combined. Scoop heaping 1 tablespoon mounds onto the prepared baking sheets.
• Bake, rotating the trays halfway through, until lightly brown on the edges, about 25 minutes. Remove and allow to cool for 10 minutes on the tray. Dust with the confectioners' sugar and serve with coffee.

LIMONCELLO AND ICE CREAM WITH BISCOTTI

Steps:

• Place 2 scoops of the ice cream in an individual serving dish and place it in the freezer until ready to serve.
• Drizzle some Limoncello over the ice cream and serve with a piece of Biscotti in the dish.

LIMONCELLO PINE NUT BISCOTTI

Steps:

• Preheat the oven to 350 degrees and butter a cookie sheet.
• Combine flour, sugar, salt and baking powder in food processor and pulse briefly to blend.
• Add chopped butter and pulse until the butter is broken down into very tiny bits.
• In a small mixing bowl, whisk together egg, vanilla, zest and limoncello. Stir in pine nuts and add to food processor and pulse, just to blend. The mixture should be moist but crumbly.
• Turn out onto a flat surface and press together. Press the dough away from you using the palm of you hand once or twice so everything is well moistened.
• Form dough into a ball. Cut in half and roll each section into a long 1" thick rope. If the dough seems too sticky, dust your hands with flour while rolling it.
• Place the two ropes on the baking sheet a few inches apart and flatten the tops slightly.
• Sprinkle lightly with sugar and bake until lightly golden, about 30 minutes.
• Remove from the oven and let stand for 5 minutes. If the logs are too hot when you try to slice them, they can break.
• Cutting the biscotti:.
• When the two ropes are cool enough to remove from the sheet pan without breaking, place them on a flat surface and cut into approximately ½-inch slices, cutting on an angle using a quick, clean stroke with a sharp chef's knife. A sawing motion may cause the biscotti to break. Don't worry if they feel a bit crumbly. If you handle them gently, they will be fine.
• Place the cut biscotti, cut side up, back on the sheet pan, and bake for about 10 minutes longer, or until they are lightly browned.
• Cool on wire rack and store in a covered container. They will keep about one week.

BISCOTTI AI PIGNOLI (PINE NUT COOKIES)

Steps:

• Place sugar and eggs in the top of a double boiler.
• Over hot but not boiling water, beat until mixture is lukewarm.
• Remove from over hot water and continue beating until mixture is foaming and cold.
• Slowly add lemon rind and flour, and blend in gently.
• Drop mixture by teaspoons full onto a buttered and floured baking sheet, leaving a space of 1 inch between them.
• Sprinkle with confectioner's sugar and pine nuts.
• Let cookies stand for 10 minutes.
• Bake in a preheated 375°F oven for 15 minutes.

DRIED FRUIT AND NUT BISCOTTI

Steps:

• Sift the dry ingredients into a bowl.
• Add eggs, nuts and fruit.
• Mix well.
• Put into a greased loaf pan and bake on 180 degrees for about 40 minutes.
• Cool and turn out of pan.
• Slice loaf as thinly as possible and layer on large oven tray.
• Reduce oven to low temperature and place tray in oven to dry out biscotti for approximately another 40 minutes.

LIMONCELLO COOKIES

Steps:

• For the cookies:
• Cream butter and confectioner's sugar with hand mixer. Stir in flour, lemon zest, limoncello, and salt until dough forms.
• Roll into log, about 1 1/2 inches wide and 10 inches long. Wrap in plastic wrap and chill for a few hours or overnight.
• When ready to bake, preheat oven to 350 degrees.
• Line cookie sheet with greased parchment paper. Take golf-ball-size piece of dough and roll between palms to form a lemon shape. Flatten until dough is 1/4 inch to 1/2 inch thick.
• Bake for 20 to 25 minutes, or until cookies just begin to brown on bottom. The dough will not expand on cookie sheet.
• Remove from oven and cool completely.
• For the glaze: Mix sugar and limoncello together in small bowl.
• When cookies have cooled completely, drizzle glaze over top or spread on lightly with knife.

BASIL PINE NUT BISCOTTI

Steps:

• Preheat oven to 350°F.
• Toast pine nuts in pie pan, in oven for 8-10 minutes.
• Beat together butter, Parmesan, basil, lemon zest, eggs and milk.
• Mix in flour and baking powder. Add pine nuts.
• Line a baking sheet with waxed or parchment paper.
• Shape dough in a 15 inch long, 1/2 inch thick rectangle. Place on baking sheet and bake 15 minutes.
• Turn oven down to 325°F.
• Remove dough from sheet and cut into 1/2 inch wide slices. Place slices cut side down on lined baking sheet and bake 40-50 minutes.
• Cool and store in airtight container.