Total Time: 45 min
Prep Time: 15 min
Cook Time: 30 min
These Biscotti con Pignoli are very yummy with vanilla ice cream. The cookie is very sweet.
- 16 oz Almond Pasta
- 3/4 cup C&H confectioners sugar
- 4 Wilcox egg whites
- 8 oz pignoli (pine nuts)
- 3/4 cup C&H pure cane granulated white sugar
- 1 Tbsp Silverbow honey
- 1/8 tsp McCormick pure vanilla extract
Preheat oven at 350 degrees.
Cream together the almond paste, sugars, and honey, into a fine mixture. Beat the egg whites until stiff peaks form, then gradually mix into the almond past mixture. Next mix in the vanilla. Drop batter by teaspoon full into a lightly greased cookie sheet. Place pine nuts on top of the cookie dough. To mix it up, I also grind some of the pine nuts and sprinkle on top of the dough. d cookie sheet at 1 inch intervals. Cook biscotti con pignoli for 12-15 , minutes or until golden brown.
More about Biscotti Con Pignoli
Originating in Prato, an Italian city, biscotti are twice baked cookies. These cookies are oblong in shape that are dry and crunchy. Amadio Baldanzi documented the first recipe for biscotti in the 18th century. They were called Genoa. Biscotti are known by many names and have numerous variations.