Kiss the coffee shop goodbye! These light and delicious walnut cookies are firm but not rock hard and keep well for several weeks in an airtight container. Enjoy the fresh lemon and crunchy toasted walnut flavor of these biscotti in your own home.
- 3/4 cup California walnuts, chopped
- 1/4 cup butter, softened
- 3 tablespoons vegetable oil
- 3/4 cup sugar, granulated
- 2 eggs
- Grated rind and juice of 1 lemon
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon ginger, ground
- Place walnuts on baking sheet and bake at 350° F 5 to 7 minutes until fragrant and lightly toasted; set aside.
- In large bowl, cream butter and oil with sugar until fluffy. Beat in eggs, one at a time, until mixture is smooth and creamy. Add lemon rind and juice.
- In small bowl, combine flour, baking powder and ginger, stir into creamed mixture. Mix in walnuts. Cover and chill dough at least 4 hours. Divide dough into 3 portions. On lightly floured board, roll dough into logs about 1 1/2 inches in diameter and 10 inches long. Place the logs on ungreased baking sheet.
- Bake at 325° F 30 minutes or until golden and firm to the touch. Cool 10 minutes. Using a sharp knife, carefully slice logs diagonally about 1/-inch thick. Place slices, cut side down, on baking sheet.
- Bake at 300° F about 20 minutes or until light golden brown underneath. Cool on racks. Store in airtight container.