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.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
22g
Fat
10g
Carbs
4g
