Pine Nut Biscotti

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 3 large eggs 
• 13.5 ounces flour all-purpose
• 1 teaspoon lemon rind grated
• 0.5 cup pinenuts toasted
• 0.5 teaspoon salt 
• 1 cup sugar 
• 1 teaspoon vanilla extract 
• 0.3 cup water 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• knife
• whisk
• wire rack
• measuring cup
• serrated knife

Directions

1. Preheat oven to 32
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Stir in pine nuts.
4. Combine 1/4 cup plus 2 tablespoons water, rind, vanilla, and eggs, stirring with a whisk.
5. Add egg mixture to flour mixture, stirring until well blended (dough will be dry and crumbly). Knead dough lightly in bowl 7 or 8 times or until a dough forms (dough will be sticky). Divide dough in half. Shape each portion into an 8-inch-long roll.
6. Place rolls 6 inches apart on a baking sheet lined with parchment paper; flatten each roll to 1-inch thickness.
7. Bake at 325 for 30 minutes.
8. Remove rolls from baking sheet (do not turn oven off); cool 10 minutes on a wire rack.
9. Cut each roll diagonally into 15 (1/2-inch-thick) slices using a serrated knife.
10. Place slices, cut sides down, on baking sheet.
11. Bake at 325 for 15 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).
12. Remove from baking sheet; cool completely on wire racks.