lemon walnut biscotti
(1 rating)
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.
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(1 rating)
yield
4 -5 dozen
prep time
25 Min
cook time
1 Hr 30 Min
method
Bake
Ingredients For lemon walnut biscotti
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3 call purpose flour
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1 tspbaking powder
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1/2 tspsalt
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1/4 tspbaking soda
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10 Tbspbutter, softened
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1 1/3 cgranulated sugar
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4 1/2 tsplemon zest, grated (finely)
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2 lgeggs
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3 Tbsplemon juice
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2 ctoasted walnuts, chopped
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1 lgegg white, slightly beaten
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3 Tbspcoarse sugar
How To Make lemon walnut biscotti
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1Preheat 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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