LEMON-WALNUT BISCOTTI

Lemon-Walnut Biscotti image

Provided by Barb G.

Categories Dessert

Time 1h25m

Yield 36 Biscotti

Number Of Ingredients 11

1 cup walnuts
1 teaspoon anise seed
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1 cup sugar or 1 cup Splenda sugar substitute
1/2 cup butter, melted
1/4 cup canola oil
1 teaspoon lemon, rind of, grated
2 tablespoons fresh lemon juice

Steps:

Heat oven to 350°F, with one rack positioned in the center and one directly below; toast walnuts and anise seeds just until golden, 4 to 5 minutes, cool and chop together on a cutting board.
In a large bowl, whisk together flour,baking powder and salt.
In a separate bowl whisk together remaining ingredients (eggs, sugar, butter, oil,lemon peel,lemon juice) until smooth.
Stir egg mixture into flour mixture, then stir in walnuts and anise seeds; (Dough will be soft, that's okay).
Divide dough in half, lightly grease a large cookie sheet; with floured hands, shape dough into two 14x2-1/2-inch logs,slightly rounded in center; Bake on center rack until firm to the touch,30 minutes;let cool 20 minutes, (Leave oven on).
Transfer logs to a cutting board; with serrated knife,gently cut logs on a angle into 1/2-inch-thick slices; lay slices on 2 ungreased cookie sheets, bake until biscotti are lightly browned around edges, 10 minutes.
Flip biscotti over on cookie sheet reversing positions when you put them back in the oven; bake 10 minutes more, transfer biscotti to wire racks to cool.

Nutrition Facts : Calories 126.5, Fat 6.7, SaturatedFat 2.1, Cholesterol 24.4, Sodium 81.8, Carbohydrate 14.8, Fiber 0.5, Sugar 5.7, Protein 2.2