Serves: 80
Total Calories: 50
1 Preheat the oven to 325°F. Grease 2 large baking sheets.
2 In a large bowl, combine the flour, baking powder, and salt.
3 In another large bowl, whisk the eggs, sugar, oil, and lemon zest until well blended. With a wooden spoon, stir in the dry ingredients just until blended. Stir in the walnuts.
4 Divide the dough into four pieces. Shape the pieces into 12 × 1 1/2-inch logs, placing them several inches apart on the prepared baking sheets. Bake for 20 to 25 minutes or until lightly browned. Remove from the oven, but do not turn it off. Let the cookies cool on the baking sheets 10 minutes.
5 Slide the logs onto a cutting board. With a large heavy knife, cut the logs diagonally into 1/2-inch slices. Lay the slices on the baking sheets and return the sheets to the oven. Bake 10 minutes or until toasted and golden.
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 Walnut Biscotti recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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