Lemon Walnut Biscotti

Roz Blair


This is a delightful tasting biscotti that I include with my yearly Christmas gift-giving goodies! My mother loves it so it has fast become a "standard" every year.

pinch tips: Parchment Paper Vs Wax Paper



4-5 dozen


25 Min


1 Hr 30 Min




3 c
all purpose flour
1 tsp
baking powder
1/2 tsp
1/4 tsp
baking soda
10 Tbsp
butter, softened
1 1/3 c
granulated sugar
4 1/2 tsp
lemon zest, grated (finely)
2 large
3 Tbsp
lemon juice
2 c
toasted walnuts, chopped
1 large
egg white, slightly beaten
3 Tbsp
coarse sugar

Directions Step-By-Step

Preheat oven to 325^. Line cookie sheets with parchment paper; set aside.

Combine flour, baking powder, salt and baking soda. In a large mixing bowl cream butter on medium to high speed for 30 seconds. Add sugar and lemon zest. Beat until well combined. Add eggs one at a time blending well after each addition. Add lemon juice and beat until incorporated.

Gradually add flour mixture until combined. Stir in walnuts. Divide dough into 3 portions. On lightly floured surface shape each portion (I usually do this straight on the parchment paper lined cookie sheet) into a 10" roll about 1 1/2" wide. Press each log until 2" wide. Brush with egg white and sprinkle with coarse sugar.

Chill cookie sheet(s) for 15 minutes. Bake 25-30 minutes. Remove from oven and cool on sheets for 45 minutes.

Preheat (or reduce) oven to 300^. Cut each cooled log with serrated knife diagonally into 1/2" slices and place cut side down on cookie sheets. Bake 7 minutes; turn over and bake an additional 5-6 minutes. Remove to wire racks to cool completely.

Yield: 4-5 dozen

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Hashtags: #lemon, #Biscotti