Biscotti ai Pignoli (Pine Nut Cookies)

Although they are called "biscotti", they are not a biscotti in the true sense (ie: twice baked)they are really more like a cookie. They are very easy to make and are a traditional part of every Italian cookie/pastry tray, especially for weddings and other festive/special occaisions. They are also very good any old time, with a cup of coffee or a cappuccino :)

• Ready In: 45 mins
• Yields: 40 cookies (approx)

Ingredients

• 1 1⁄2 cups sugar
• 4  eggs
• 1⁄4 teaspoon  grated fresh lemon rind
• 2 1⁄8 cups  pastry flour
• 2  tablespoons confectioners' sugar
• 3  tablespoons pine nuts

Directions

1. Place sugar and eggs in the top of a double boiler.
2. Over hot but not boiling water, beat until mixture is lukewarm.
3. Remove from over hot water and continue beating until mixture is foaming and cold.
4. Slowly add lemon rind and flour, and blend in gently.
5. Drop mixture by teaspoons full onto a buttered and floured baking sheet, leaving a space of 1 inch between them.
6. Sprinkle with confectioner's sugar and pine nuts.
7. Let cookies stand for 10 minutes.
8. Bake in a preheated 375°F oven for 15 minutes.