Pastry

Biscotti ai Pinoli

Name: Biscotti ai Pinoli
Yield: 15 sušenek
Ingredients: 100 g změklého másla (7 tbsp); 80 g moučkového cukru (⅔ cup); 1 vejce (M); 1 tsp vanilkového extraktu; 200 g hladké mouky (1 ⅔ cups); 1 tsp prášku do pečiva; 1 špetka soli; 20 g piniových oříšků (asi 3 tbsp)

Tyto italské sušenky jsou máslové, zvenku křupavé a uvnitř jemné, dozdobené piniovými oříšky pro klasickou oříškovou chuť. Skvěle se hodí k espressu nebo cappuccinu.

Sdílet

Porce

15 sušenek

Pečení 12 minut

Suroviny

100 g změklého másla (7 tbsp)
80 g moučkového cukru (⅔ cup)
1 vejce (M)
1 tsp vanilkového extraktu
200 g hladké mouky (1 ⅔ cups)
1 tsp prášku do pečiva
1 špetka soli
20 g piniových oříšků (asi 3 tbsp)

Postup

1
Máslo s cukrem vyšlehejte do krému.
2
Přidejte vejce a vanilkový extrakt a vymíchejte do hladka.
3
Mouku smíchejte s práškem do pečiva a solí a postupně vmíchejte do těsta.
4
Z těsta tvarujte malé kuličky (asi 25 g každá).
5
Na každou sušenku nasypte piniové oříšky a lehce je zamáčkněte.
6
Sušenky pokládejte na plech vyložený pečicím papírem a mírně je zploštěte.
7
Pečte v předehřáté troubě na 170 °C / 340 °F (horní a spodní ohřev) asi 12-15 minut.
8
Nechte úplně vychladnout - zvenku budou křupavé a uvnitř jemné.
9
Před podáváním lehce pocukrujte moučkovým cukrem. Klasika, jednoduchá a neodolatelně dobrá

Video

Biscotti ai Pinoli Questions

Can I replace the pine nuts with another nut?

Yes - chopped almonds, hazelnuts or pistachios work well, since the nuts here sit on top rather than in the dough. Keep the pieces small so they press into the surface and stay put during baking. The 20 g called for is a light topping, so any nut with a similar coarse chop will do.

Why do my pine nuts fall off after baking?

The dough balls need to be pressed firmly enough that the nuts sink slightly into the surface, not just rest on it. Sprinkle the nuts on first, then press and flatten the ball - the dough closes around them as it spreads. If the butter was too cold, the dough stays stiff and won't hold the nuts.

Can I prepare the dough in advance?

Yes, the dough keeps well chilled and can be made a day ahead. Let it come back to room temperature before shaping, otherwise the 25 g balls crack when you flatten them. You can also shape and top the cookies, then refrigerate them on the baking sheet until you're ready to bake.

How do I store the cookies so they stay crisp?

Keep them in an airtight tin at room temperature once they are completely cool - packing them away while still warm traps steam and softens the crisp outside. Don't refrigerate them, as the moisture works against the texture. Add the final dusting of powdered sugar just before serving rather than before storing.

What's the most common mistake with these cookies?

Overbaking is the big one - at 170 °C / 340 °F they're done at 12-15 minutes, when the edges are just golden and the centres still look pale and soft. They firm up as they cool, so pulling them out while they seem slightly underdone is what gives you the tender inside. The second mistake is overmixing after the flour goes in; add it gradually and stop as soon as the dough comes together.