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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 40 |
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I lived in Italy for over seven years and started every morning meal with biscotti. This version features walnuts and the refreshing flavors of lemon and orange. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
3 eggs |
1 teaspoon each almond, rum and vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/8 teaspoon salt |
1 cup chopped walnuts, toasted |
4 teaspoons grated lemon peel |
4 teaspoons grated orange peel |
Directions:
1. In a large bowl, cream butter and sugar. Beat in eggs and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the walnuts, lemon peel and orange peel.
2. Divide dough in half. On a greased baking sheet, shape each half into an 11-in. x 3-in. rectangle. Bake at 350° for 20-25 minutes or until golden brown and firm to the touch.
3. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 10 minutes on each side. Remove to wire racks to cool. Store in an airtight container. Yield: about 3 dozen.
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