Grissini Al Pignoli (pine Nut Sticks)

It would not have been right for the restoration of human nature to be left undone, and…it could not have been done unless man paid what was owing to God for sin. But the debt was so great that, while man alone owed it, only God could pay it, so that the same person must be both man and God. Thus it was necessary for God to take manhood into the unity of His Person, so that he who in his own nature ought to pay and could not should be in a person who could… The life of this Man was so sublime, so precious, that it can suffice to pay what is owing for the sins of the whole world, and infinitely more.

Anselm

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains, Eggs	Italian	Breads, Fruits, Harned 1994, Herb/spice, Italian	40	Bread stix

INGREDIENTS

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

INSTRUCTIONS

In a large bowl, sprinkle yeast over warm water; let stand for about 5
minutes to soften.  Stir in anise seeds, salad and olive oils, lemon
peel, salt, sugar and 1 cup of flour. Beat until smooth. Add pine  nuts
and enough of the remaining flour to make a stiff dough.  Turn out onto
a floured board and knead until smooth and elastic  (about 5 minutes),
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 warm
place until doubled (about 1 hour).  Punch dough down and divide in
half.  Cut each half into 20 equal-size  pieces.  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 until puffy (about 30
minutes).  Brush with egg and sprinkle  lightly with salt.  Bake at 325
F. for 35 to 40 minutes or until lightly browned. Serve  hot or cool on
wire racks.  Store airtight at room temperature for 3  to 4 days;
freeze for longer storage.  From Sunset Italian Cookbook by the editors
of Sunset Books and Sunset  Magazine.  Menlo Park, CA: Lane Publishing
Company, 1981. Pp. 89-90.  ISBN 0-376-02465-8.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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