Lemon Walnut Biscotti | Midwest Living

Lemon Walnut Biscotti

Lemon Walnut Biscotti

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  • Yield: 50 cookies
  • Prep 40 mins
  • Chill 15 mins
  • Cool 45 mins
  • Bake 25 mins
  • Bake 12 mins

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  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 10 tablespoons butter, softened
  • 1 1/3 cups granulated sugar
  • 4 1/2 teaspoons finely shredded lemon peel
  • 2 eggs
  • 3 tablespoons lemon juice
  • 2 cups chopped walnuts
  • 1 egg white, lightly beaten
  • 3 tablespoons turbinado sugar


  1. Lightly grease 2 cookie sheets or line with parchment paper; set aside. In bowl, mix flour, baking powder, salt, and baking soda.
  2. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add granulated sugar and lemon peel. Beat until combined, scraping sides of bowl. Beat in the 2 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 wood spoon, stir in remaining flour mixture. Stir in walnuts.
  3. Turn dough out onto a lightly floured surface; divide into three equal parts. Shape each portion into a 10-inch-long loaf about 1-1/2 inches wide. Place loaves about 3 inches apart on prepared cookie sheets; flatten loaves slightly until about 2 inches wide. Brush loaves with egg white. Sprinkle with turbinado sugar. Place cookie sheets in refrigerator and chill for 15 minutes.
  4. Bake in a 325 degree F oven 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.
  5. Transfer loaves to a cutting board. Use a serrated knife to cut each loaf diagonally into 1/2-inch slices. Put slices on cookie sheets, cut sides down. Bake about 7 minutes, or until lightly browned. Turn the cookie slices over; bake for 5 to 6 minutes more or until lightly browned, crisp and dry. Remove and cool on wire racks Store in an airtight container at room temperature, or freeze the biscotti for up to 3 months. Makes 50 cookies.

Nutrition Facts

(Lemon Walnut Biscotti)

iron (mg) 1, vit. A (IU) 97, calcium (mg) 10, Thiamin (mg) 0, Fat, total (g) 6, vit. C (mg) 1, carb. (g) 13, Niacin (mg) 1, sat. fat (g) 2, Riboflavin (mg) 0, chol. (mg) 15, Polyunsaturated fat (g) 2, Folate (µg) 20, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, sugar (g) 6, sodium (mg) 56, fiber (g) 1, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 105, Potassium (mg) 35, pro. (g) 2

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