Lemon-Walnut Biscotti

 

Ingredients:

3

Cup

All-Purpose Flour

1

Tsp

Salt

1

Tsp

Baking Powder

10

Tbl

Butter

1-1/3

Cup

Sugar

1-1/2

Tbl

Finely Grated Lemon Peel

2

 

Large Eggs

3

Tbl

Lemon Juice

3

Cup

Walnuts, Chopped

 

 

 

1

 

Egg beaten with 1 teaspoon water

 

 

Demerara, Raw or Coarse Sugar

Directions:

Stir together flour, salt, baking powder, and baking soda.

In a large bowl with an electric mixer on medium, beat together butter, 1-1/2 cup sugar and lemon peel until blended. Add 2 eggs, one at a time, beating just to blend after each addition. Beat in lemon juice, add the flour mixture, and stir in nuts.

Divide dough into 3 equal portions. Place each piece on a sheet of plastic wrap. Using the plastic from the dough into an 8 x 3 log. Chill for at least 3 hours.

Preheat oven to 325F. Line a baking sheet with parchment paper.

Unwrap logs, leaving plastic underneath. Brush tops of logs with egg glaze, Sprinkle with Raw sugar or sugar you have chosen.

Lift logs from plastic and transfer to prepared baking sheet, spacing evenly. Bake until golden brown and just firm to the touch, about 50 minutes.

Transfer to wire rack and cool completely. Reduce oven to temperature to 300F.

Line two baking sheets with parchment paper. Using a serrated knife, cut logs crosswise into 1/3 slices. Arrange biscotti, cut side down on prepared baking sheets. Bake cookies until golden brown around edges, about 20 minutes. Cool completely biscotti will crisp as it cools.

 

Yields

4 dozen

 

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