• 3 cup(s) all-purpose flour (about 13 1/2 ounces
• 1 cup(s) sugar
• 1 teaspoons baking powder
• 1/2 teaspoons salt
• 1/2 teaspoons baking soda
• 1/2 cup(s) pine nuts, toasted
• 1/4 cup(s) plus 2 tablespoons water
• 1 teaspoons grated lemon rind
• 1 teaspoons vanilla extract
• 3 piece eggs

Preheat oven to 325°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Stir in pine nuts. Combine 1/4 cup plus 2 tablespoons water, rind, vanilla, and eggs, stirring with a whisk. Add egg mixture to flour mixture, stirring until well blended (dough will be dry and crumbly). Knead dough lightly in bowl 7 or 8 times or until a dough forms (dough will be sticky). Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet lined with parchment paper; flatten each roll to 1-inch thickness.

Bake at 325° for 30 minutes. Remove rolls from baking sheet (do not turn oven off); cool 10 minutes on a wire rack.

Cut each roll diagonally into 15 (1/2-inch-thick) slices using a serrated knife. Place slices, cut sides down, on baking sheet. Bake at 325° for 15 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks.