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Recipe Summary

prep:
40 mins
chill:
15 mins
cool:
45 mins
bake:
12 mins at 300°
bake:
25 mins at 325°
Yield:
50 cookies
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Ingredients

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Directions

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  • Lightly grease 2 cookie sheets or line with parchment paper; set aside. In bowl, mix flour, baking powder, salt, and baking soda.

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  • 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.

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  • 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.

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  • 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.

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  • 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

105 calories; total fat 6g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 1g; cholesterol 15mg; sodium 56mg; potassium 35mg; carbohydrates 13g; fiber 1g; sugar 6g; protein 2g; vitamin a 97IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 20mcg; vitamin b12mcg; calcium 10mg; iron 1mg.

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