4-1. Specialities of Pistoia


Biscotti (Pine nut biscuits)

The Trattoria da Fagiolini in Cutigliano offers these light little cornflake and pine nut biscuits with vin santo at the end of every meal.

Makes about two dozen

150g unsalted butter at room temperature
200g sugar
3 large eggs
300g flour
2 tsp baking powder
100g pine nuts, toasted
400g crushed cornflakes

Heat oven to 180C. Line baking trays with baking paper. In a mixer, beat the butter and sugar until well blended. Add the eggs, one by one, beating thoroughly after each addition. Sift the flour and baking powder in another bowl, then add to the butter mixture, beating until blended. Remove the bowl from the mixer and stir in the pine nuts.

Put the crushed cornflakes in a shallow bowl. Take 1 heaped tablespoon of the dough mixture and roll it into a ball in the crushed cornflakes. Place on the baking trays about 3cm apart. Bake until golden, about 20-25 minutes, then allow to cool.


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