Serves: 48
Total Calories: 55
1 Place a rack in the center of the oven. Preheat the oven to 350°F. Grease and flour a large baking sheet.
2 In a bowl, sift together the flour, baking powder, and salt.
3 In a large bowl with an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the lemon zest, scraping the inside of the bowl with a rubber spatula. Gradually stir in the flour mixture and the nuts until blended.
4 Divide the dough in half. With moistened hands, shape each piece into a 12 × 2-inch log on the prepared baking sheet. Bake for 20 minutes or until the logs are lightly browned and firm when pressed in the center. Remove the pan from the oven, but do not turn off the heat. Let the logs cool 10 minutes on the baking sheet.
5 Slide the logs onto a cutting board. Cut the logs into 1/2-inch-thick slices. Place the slices on the baking sheet. Bake for 10 minutes or until the cookies are lightly toasted.
6 Have ready 2 large cooling racks. Transfer the cookies to the racks. Let cool completely. Store in an airtight container up to 2 weeks.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Lemon Nut Biscotti recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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