Lemon Walnut Biscotti Recipe

Delight your senses with these irresistible Lemon Walnut Biscotti! Twice-baked to perfection, these elegant Italian cookies boast a unique anise flavor that's both subtly sweet and incredibly addictive. The perfect treat for gifting or enjoying with your morning coffee, these biscotti offer a delightful crunch and a burst of zesty lemon. A simple yet sophisticated recipe for the home baker.

Prep Time 20 mins

Cook Time 85 mins

Calories 126.5 kcal

Protein 4g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Lemon Walnut Biscotti

1/2 cup walnut halves
Anise Seed
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup granulated sugar
Butter
Canola Oil
Lemon, Rind Of
Fresh Lemon Juice

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How to Make Lemon Walnut Biscotti

Preheat oven to 350°F (175°C). Position one oven rack in the center and another directly below.
Toast 1/2 cup walnut halves and 1 teaspoon anise seeds in a small bowl until golden, about 4-5 minutes. Let cool completely, then roughly chop together.
In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
In a separate bowl, whisk together 1/2 cup granulated sugar, 1/4 cup olive oil, 2 large eggs, 1 tablespoon lemon zest, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the toasted walnut and anise seed mixture.
Divide the dough in half. Lightly grease a large baking sheet.
On a lightly floured surface, shape each dough half into a 14-inch by 2 1/2-inch log, slightly rounded in the center.
Bake on the center rack for 30 minutes, or until firm to the touch.
Let cool for 20 minutes on the baking sheet.
Transfer the logs to a cutting board.
Using a serrated knife, carefully cut each log diagonally into 1/2-inch thick slices.
Arrange the biscotti slices in a single layer on two ungreased baking sheets.
Bake for 10 minutes, then flip the biscotti and bake for another 10 minutes, until lightly browned around the edges.
Transfer the biscotti to wire racks to cool completely before serving or storing.