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