Lemon-Walnut Biscotti

Made for dunking in coffee, tea, or milk, this Lemon-Walnut Biscotti recipe is ideal for tea parties or after-dinner dessert.

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  • Makes: about 50 cookies
  • Prep: 40 mins
  • Chill: 15 mins
  • Bake: 25 mins 325°F

Lemon-Walnut Biscotti

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5.0 by 1 people

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Directions

  1. Lightly grease two cookie sheets or line with parchment paper; set aside. In a medium bowl combine flour, baking powder, salt, and baking soda; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and lemon peel. Beat until combined, scraping bowl occasionally. Beat in the whole eggs, one at a time, until combined. Beat in lemon juice until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture and the walnuts.
  2. Preheat oven to 325 degrees F. Divide dough into three equal portions. On a lightly floured surface shape each portion into a 10-inch roll about 1-1/2 inches wide. Place rolls about 3 inches apart on prepared cookie sheets; flatten slightly until about 2 inches wide. Brush loaves with egg white. Sprinkle with turbinado sugar. Chill cookie sheets for 15 minutes.
  3. Bake rolls for 25 to 30 minutes or until firm and light brown. Cool on cookie sheets for 45 minutes. Reduce oven temperature to 300 degrees F.
  4. Using a serrated knife, cut each loaf diagonally into 1/2-inch slices. Put slices, cut sides down, on cookie sheets. Bake about 7 minutes or until lightly browned. Turn slices over; bake for 5 to 6 minutes more or until crisp and dry. Transfer to wire racks: cool.

From the Test Kitchen

Almond Biscotti:

Preheat oven to 325 degrees F. Lightly grease two cookie sheets; set aside. In a large bowl combine 2-3/4 cups all-purpose flour, 1-1/2 cups sugar, 1-1/2 teaspoons baking powder, and 1 teaspoon salt. Make a well in the center of the flour mixture. Place 2 eggs and 2 egg yolks in the well; stir into the flour mixture. Add 6 tablespoons melted butter, and if desired, 1-1/2 teaspoons finely shredded orange peel or lemon peel; stir until dough starts to form a ball. Stir in 1 cup coarsely chopped sliced almonds. Divide dough into three equal portions. On a lightly floured surface, shape each portion into a 14-inch roll. Place rolls about 3 inches apart on prepared cookie sheets; flatten rolls slightly until about 1-1/2 inches wide. Bake for 25 to 30 minutes or until firm and light brown. Cool on cookie sheets on wire racks for 15 minutes. Using a serrated knife, cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets. Bake for 10 minutes. Turn slices over; bake for 10 to 15 minutes more or until crisp and dry. Transfer to wire racks; cool. Makes about 84 cookies.

Hazelnut Biscotti:

Prepared Almond Biscotti as directed, except use the orange peel option and substitute 1 cup chopped hazelnuts (filberts) for the almonds.

Pistachio Biscotti:

Prepared Almond Biscotti as directed, except use the lemon peel option and substitute 1 cup chopped pistachio nuts for the almonds.

Cashew-Chocolate Biscotti:

Prepared Almond Biscotti as directed, except omit the peel and substitute 1/2 cup chopped cashews and 1/2 cup finely chopped bittersweet chocolate for the almonds.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Lemon-Walnut Biscotti)

  • Per serving:
  • 105 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 15 mg chol. ,
  • 56 mg sodium ,
  • 13 g carb. ,
  • 1 g fiber ,
  • 6 g sugar ,
  • 2 g pro.
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