Grissini al pignoli (pine nut sticks) Recipe

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Grissini al pignoli (pine nut sticks)

Artist:	_	Yield:	40
Categories:	Bakery, Breads, Fruits, Herbs & Spices, Italian, Western European	Rating:	0
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Ingredients:

1	pack	Active dry yeast
2/3	cup	Warm water (abt. 110 F.)
1/2	tsp	Anise seeds, crushed
2	tbsp	Salad oil
2	tbsp	Olive oil
1/4	tsp	Grated lemon peel
1/2	tsp	Salt
1	tbsp	Sugar
2 1/4	cup	All-purpose flour (approx.)
2/3	cup	Pine nuts
1		Egg, lightly beaten
2	tbsp	Coarse salt

Procedures:

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