Kiss the coffee shop goodbye! These light
and delicious cookies are firm but not rock hard and keep well
for several weeks in an airtight container. Enjoy the fresh lemon
and crunchy toasted walnut flavor of these biscotti in your own
home.
California Walnut Lemon Biscotti
3/4 cup chopped California Walnuts
1/4 cup softened butter
3 tablespoons vegetable oil
3/4 cup granulated sugar
2 large eggs
Grated rind and juice of 1 lemon
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground ginger
Place walnuts on baking sheet and bake
at 350°F 5 to 7 minutes until fragrant and lightly toasted;
set aside.
In large bowl, cream butter and oil with
sugar until fluffy. Beat in eggs, one at a time, until mixture
is smooth and creamy. Add lemon rind and juice.
In small bowl, combine flour, baking powder
and ginger, stir into creamed mixture. Mix in walnuts. Cover
and chill dough at least 4 hours.
Divide dough into 3 portions.
On lightly floured board, roll dough into
logs about 1 1/2-inches in diameter and 10-inches long. Place
the logs on ungreased baking sheet.
Bake at 325°F 30 minutes or until
golden and firm to the touch. Cool 10 minutes.
Using a sharp knife, carefully slice logs
diagonally about 1/2-inch thick. Place slices, cut side down,
on baking sheet.
Bake at 300°F about 20 minutes or
until light golden brown underneath. Cool on racks. Store in
airtight container.
