Pine Nut Biscotti from Italian Food Forever

Today is supposed to be the Spring Equinox (first day of Spring), but after yesterday’s snow storm, I’m not feeling it. I love the sun, especially when I sunbathe surrounded by the beautiful flowers in our garden or while watching the bratty brothers play at the beach. This loooong and cold winter is upsetting me beyond words. The only way to get rid of these winter blues is by sleeping or by helping Mother bake in the kitchen (so I can clean up delicious bowls!). Since I can’t sleep the cold weather away (at this rate, I’d be sleeping forever), I’ll post a pawmazing recipe and hope I can convince Mother to put aside work for a couple of minutes and let me enjoy her incredible baking superpowers!

1 cup pine nuts
3 cups all purpose flour
1 1/2 Tsp baking powder
1/8 Tsp salt
1/2 cup soy margarine, softened
1 cup sugar
1 Tbsp/1.5 Tsp Ener-G and 6 Tbsp water mix (Instead of 3 eggs)
2 Tbsp lemon juice
2 Tbsp finely chopped lemon zest
*Optional: 1/2 cup dried fruit

Toast the pine nuts in a 350F degree oven for about 6 minutes, or until just light golden brown.
Reduce the heat to 325F degrees.
Mix together the flour, baking powder and salt and set aside.
In large bowl beat together the butter and sugar with electric mixer.
Add the Ener-G mix, then the lemon juice and zest.
Add the dry ingredients and continue mixing until well blended.
Fold in the pine nuts.
On a lightly floured surface, divide the dough in half and form two loaves about 14 inches long and 2 inches wide.
Place on a lightly greased baking sheet.
Bake for about 30 minutes in a preheated 325F degree oven, or until they are set and golden in color.

Allow to cool for 5 minutes, then using a serrated knife, cut into 3/4 inch slices.
Place these slices back on the baking sheet and cook an additional 10 minutes, turning over once half way through.
Cool and store in a airtight container.

Note: If dough seems too sticky to form into logs, refrigerate 1 hour first. If using dried fruit for one loaf, divide the dough in half and shape one loaf with just the pine nuts. Fold the dried fruit into the remaining dough and shape the second loaf.

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