Basil-pine nut biscotti

36 servings

Ingredients

Quantity Ingredient
¾ cup Pine nuts
6 tablespoons Butter
½ cup Parmesan cheese
2 teaspoons Basil, dried; crumbled
1 teaspoon Lemon peel; grated
2 larges Eggs
¼ cup Milk, nonfat
2 cups Flour
2 teaspoons Baking powder
69 xes Calories
2⅓ gram Protein
4 3/16 gram Fat
6 grams Carbohydrates
72 milligrams Sodium
18 milligrams Cholesterol

Directions

PER SERVING

Bake pine nuts at 350 degrees F in an 8-9 inch wide pan, until lightly browned, 8 to 10 minutes.

Beat butter, parmesan, basil, lemon peel and eggs until well blended. Stir in milk and nuts. Mix flour and baking powder together and blend in to butter/egg mixture to moisten thoroughly.

Lightly oil a baking sheet and and shape dough in a rectangle, about 15 inches long and ½ inch thick.

Bake at 350 degrees F for 15 minutes, remove from oven and cut into ½ inch wide pieces and lay, cut side down back on sheet.

Reduce temperature to 325 degrees F, bake until lightly browned, dry and firm to the touch, some 40 to 50 minutes. Cool on racks, may be kept 5 days at room temp, longer frozen.

Source: Sunset Magazine, June, 1995.

Submitted By KARL LEMBKE On 05-27-95

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