Chef Chuck's Lemon Biscotti

Biscotti al Limone


A light and refreshing lemon cookie made with hand picked lemons and pine nut flour. Using the pine nut flour, gave these cookies a buttery unique taste. The lemon flavored icing was sweet and tart with the added lemon juice.

Lemon Biscotti

1+3/4 cups flour, sifted
1/2 cup sugar
2 eggs
zest of 1 lemon
3 teaspoons fresh lemon juice
8 tablespoons butter, room temperature
1 teaspoon vanilla
1/2 cup pine nut flour
1/2 teaspoon baking powder
pinch of salt



In a mixer blend butter and sugar together, then add 1 egg at a time till all incorporated. Sift flour, salt and baking powder and slowly add in along with lemon zest, lemon juice and vanilla. I made the pine nut flour in my food processor and pulsated the nuts just till fine. Add nut flour don't over blend. Wrap dough in parchment paper or wax paper and roll up to desired shape. Cover and refrigerate for at least 1 hour. Preheat oven to 350 degrees use parchment paper or a silicon pad, cut 1/4 inch slices and bake for 15 minutes. Transfer to a baking rack and cool.


Icing
2/3 cup powdered sugar
1 tablespoon milk
1 teaspoon lemon juice
1/4 teaspoon vanilla


Combine all ingredients till smooth. Pour into a pastry bag or plastic bag to pipe onto cookies or spread with a knife. Refrigerate so icing sets.
Ricette by Chef Chuck's Cucina

Chef Chuck's Potato Pancakes with Pine Nuts

Frittatine Patate e Pinoli


Potato pancakes can be served as crispy appetizers or a vegetable side dish. Fried to a golden brown, these small pancakes are made with potatoes, sauteed onions, freshly grated parmigiana cheese, organic eggs and buttery pine nuts. A simple vegetarian recipe that you can enjoy making with the whole family.


Potato Pancakes

3 potatoes
1 onion, diced
4 eggs
1 cup parmigiana cheese, grated
4 tablespoons toasted pine nuts
2 tablespoons fresh parsley, chopped
salt and pepper
1 tablespoon butter
olive oil


Boil potatoes till fork tender. Meanwhile brown onions in 2 tablespoons olive oil and 1 tablespoon butter. Toast pine nuts in a small dry frying pan for 5 minutes, stirring occasionally. Drain and mash potatoes, add all other ingredients and let rest for 10 minutes. Heat a frying pan, add a little olive oil and form small pancakes, fry on both sides till golden brown. Makes about a dozen. Serve with a marinara sauce or a hot sauce.

Chef Chuck's Broccoli and Pine Nuts

A broccoli salad with toasted pine nuts, minced garlic, lemon juice and olive oil. A vegetable recipe packed with flavors, nutrients and fiber. Can be served hot or cold, great to bring to picnic's or the backyard barbecue.

Broccoli
2 cups broccoli, cut
in small florets
3 tablespoons olive oil
2 tablespoons pine nuts
3 garlic cloves, minced
3 tablespoon fresh lemon juice
salt and pepper to taste


Steam broccoli for 4 minutes, place in a bowl. In a small saucepan on low heat toast pine nuts, till golden brown. Heat olive oil and saute garlic, add to bowl, squeeze lemon juice over broccoli, salt and pepper to taste.