• Mon - Sun : 8:30am to 9:30pm

lemon walnut biscotti


these twice baked italian cookies has a distinct taste of anise. while not to sweet, biscotti are delicious and elegant. they make a wonderful gift.


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  • Carbohydrates: 126.5
  • Fats: 10.0
  • Dietary Fiber: 22.0
  • Minerals: 3.0
  • Proteins: 4.0
  • Vitamins: 10.0
  • Water: 4.0


  1. Heat oven to 350f
  2. With one rack positioned in the center and one directly below
  3. Toast walnuts and anise seeds just until golden
  4. 4 to 5 minutes
  5. Cool and chop together on a cutting board
  6. In a large bowl
  7. Whisk together flour
  8. Baking powder and salt
  9. In a separate bowl whisk together remaining ingredients until smooth
  10. Stir egg mixture into flour mixture
  11. Then stir in walnuts and anise seeds
  12. Divide dough in half
  13. Lightly grease a large cookie sheet
  14. With floured hands
  15. Shape dough into two 14x2-1 / 2-inch logs
  16. Slightly rounded in center
  17. Bake on center rack until firm to the touch
  18. 30 minutes
  19. Let cool 20 minutes
  20. Transfer logs to a cutting board
  21. With serrated knife
  22. Gently cut logs on a angle into 1 / 2-inch-thick slices
  23. Lay slices on 2 ungreased cookie sheets
  24. Bake until biscotti are lightly browned around edges
  25. 10 minutes
  26. Flip biscotti over on cookie sheet reversing positions when you put them back in the oven
  27. Bake 10 minutes more
  28. Transfer biscotti to wire racks to cool

Step 14

Total Time in Minute 85

Ingredients Count 11

cooking lemon walnut biscotti

See More Relate Photo



Anise seed


Baking powder





Canola oil


Rind of

Fresh lemon juice

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