Ingredients
-
1
-
1
-
3 1/4
-
2 1/2
-
1/2
-
3
-
1
-
1/2
-
1/4
-
1
-
2
-
-
-
-
Directions
Lemon-Walnut Biscotti, These twice baked Italian cookies has a distinct taste of anise While not to sweet, biscotti are delicious and elegant They make a wonderful gift , Looks great
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Steps
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1
Done
|
Heat Oven to 350f, With One Rack Positioned in the Center and One Directly Below; Toast Walnuts and Anise Seeds Just Until Golden, 4 to 5 Minutes, Cool and Chop Together on a Cutting Board. |
|
2
Done
|
in a Large Bowl, Whisk Together Flour,Baking Powder and Salt. |
|
3
Done
|
in a Separate Bowl Whisk Together Remaining Ingredients (eggs, Sugar, Butter, Oil,Lemon Peel,Lemon Juice) Until Smooth. |
|
4
Done
|
Stir Egg Mixture Into Flour Mixture, Then Stir in Walnuts and Anise Seeds; (dough Will Be Soft, That's Okay). |
|
5
Done
|
Divide Dough in Half, Lightly Grease a Large Cookie Sheet; With Floured Hands, Shape Dough Into Two 14x2-1/2-Inch Logs,Slightly Rounded in Center; Bake on Center Rack Until Firm to the Touch,30 Minutes;let Cool 20 Minutes, (leave Oven On). |
|
6
Done
|
Transfer Logs to a Cutting Board; With Serrated Knife,Gently Cut Logs on a Angle Into 1/2-Inch-Thick Slices; Lay Slices on 2 Ungreased Cookie Sheets, Bake Until Biscotti Are Lightly Browned Around Edges, 10 Minutes. |
|
7
Done
|
Flip Biscotti Over on Cookie Sheet Reversing Positions When You Put Them Back in the Oven; Bake 10 Minutes More, Transfer Biscotti to Wire Racks to Cool. |
