Real Recipes From Real Home Cooks ®

lemon walnut biscotti

(1 rating)
Recipe by
Roz Blair
Powder Springs, GA

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.

(1 rating)
yield 4 -5 dozen
prep time 25 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For lemon walnut biscotti

  • 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 lg
  • 3 Tbsp
    lemon juice
  • 2 c
    toasted walnuts, chopped
  • 1 lg
    egg white, slightly beaten
  • 3 Tbsp
    coarse sugar

How To Make lemon walnut biscotti

  • 1
    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

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