Preparation / Directions:
Preheat oven to 350 degrees. Spread the pine nuts on a biking sheet and toast in the oven, stirring occasionally, until lightly browned and fragrant, about 8 minutes. Remove from oven and let cool.
In a large bowl, combine all ingredients except flour. Whisk to blend. Add the flour and pine nuts and stir until well combined.
Turn out onto a heavily floured work surface. Using a dough scraper or metal spatula, knead until just firm enough to handle, about 10 turns.
Divide the dough in half. Form each half into a log 2 inches in diameter and about 13 inches long. Carefully transfer the logs to an ungreased baking sheet, spacing them well apart. Sprinkle with additional sugar if desired.
Bake until firm to the touch, about 30 minutes. The logs will spread during baking. Remove from the oven and let cool on the baking sheet for 10 minutes. Leave the oven set at 350 degrees.
Carefully transfer the logs to a cutting board. Using a serrated knife, cut crosswise into slices 1/2 inch think. Arrange the slices, cut sides down, on ungreased baking sheets.
Return to oven and bake until brown, about 20 minutes longer. Transfer the cookies to a rack to cool. Store in an airtight container at room temperature for up to 2 weeks.
Note: Wonderful with a sweet after-dinner wine for dipping such as Moscato, Sauternes, vin Santo, or late harvest Riesling.