This is a print preview of "Grissini Al Pignoli (Pine Nut Sticks)" recipe.

Grissini Al Pignoli (Pine Nut Sticks) Recipe
by Global Cookbook

Grissini Al Pignoli (Pine Nut Sticks)
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  Servings: 12

Ingredients

  • 1 pkt Active dry yeast
  • 2/3 c. ,Hot water (abt. 110 F.)
  • 1/2 tsp Anise seeds, crushed
  • 2 Tbsp. Salad oil
  • 2 Tbsp. Extra virgin olive oil
  • 1/4 tsp Grated lemon peel
  • 1/2 tsp Salt
  • 1 Tbsp. Sugar
  • 2 1/4 c. All-purpose flour (approx.)
  • 2/3 c. Pine nuts
  • 1 x Egg, lightly beaten
  • 2 Tbsp. Coarse salt

Directions

  1. In a large bowl, sprinkle yeast over hot water; let stand for about 5 min to soften. Stir in anise seeds, salad and olive oils, lemon peel, salt, sugar and 1 c. of flour. Beat till smooth. Add in pine nuts and sufficient of the remaining flour to make a stiff dough.
  2. Turn out onto a floured board and knead till smooth and elastic (about 5 min), using additional flour as needed. Place dough in a greased bowl; turn dough to grease top. Cover with plastic wrap and let rise in a hot place till doubled (about 1 hour).
  3. Punch dough down and divide in half. Cut each half into 20 equal-size pcs. Using palms of hands, roll each piece into a 7" length. Place parallel and about 1/2" apart on greased baking sheets. Cover and let rise till puffy (about 30 min). Brush with egg and sprinkle lightly with salt.
  4. Bake at 325 F. for 35 to 40 min or possibly till lightly browned. Serve warm or possibly cold on wire racks. Store airtight at room temperature for 3 to 4 days; freeze for longer storage.