Biscotti Ai Pignoli (Pine Nut Cookies) - cooking recipe

Ingredients

1 1/2 cups sugar
4 eggs
1/4 teaspoon grated fresh lemon rind
2 1/4 cups flour
powdered sugar (to decorate)
pine nuts (to decorate)

Preparation

Put sugar and eggs in top of a double boiler (I improvise with a heat-proof bowl set over a saucepan).
The water should be hot, but not boiling.
Beat until the mixture is lukewarm.
Remove from over the hot water and keep beating until foamy and cool.
Add lemon rind and flour slowly; gently blend into egg mixture.
Drop by the spoonful (I drop 2 tsp for each cookie) onto buttered and floured baking sheets (or lined with parchment paper).
Shape into neat circles with your finger, if you wish (this may get a bit messy).
Leave a 1-inch space between each cookie.
Sprinkle with the powdered sugar and press the pine nuts in a decorative pattern on each cookie (blanched slivered almonds would probably work just as well, if you don't have pine nuts).
Let stand for ten minutes and then bake in a preheated 375 degree oven for 15 minutes.