Biscuits with pine nuts (Pignoli Biscuits) are typical of the city of Genoa. They are very good, quick and children love them. The pine nut biscuits are perfect in the morning for breakfast or in the afternoon for a snack to accompany tea, but why not … also like cuddling after lunch with coffee.
They are perfect for any occasion and especially if you want to prepare them in advance, because they will last many days. Just imagine a tray rich of Pinoli biscuits, Canestrelli and Cantucci! What a wonderful view… and what a taste!
Put the flour, sugar, grated lemon rind and baking powder in a large bowl and mix them together.
Make a hole in the center of the powders and add the yolk and seed oil and start turning with a spoon.
Mix with your hands until you get a homogeneous mixture.
Roll out the dough on a floured work surface and add half of the pine nuts.
Knead all the ingredients in order to include the pine nuts with the rest of the dough.
Shape into balls of dough and press them well over the remaining pine nuts.
Put all the pinolini biscuits on a pan with baking paper quite far apart from each other and bake them in a preheated oven at 180 ° for about 10-15 minutes, until you see that the pine nuts are golden brown on the surface.
Remove the Pinoli Biscuits from the oven and let them cool completely before removing them from the pan.
If you want less friable Pinoli Biscuits you can put the whole egg.
You can substitute seed oil with 100 grams of soft butter.
You can increase the dose of sugar a little bit.
You can put the Pinoli Biscuits in the icing sugar before putting them in the oven.
Pinoli Biscuits are kept for 4 or 5 days in an airtight container.
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