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Citrus Nut Biscotti Recipe

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.

This recipe is:

Diabetic Friendly

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Citrus Nut Biscotti Recipe

Prep: 30 min. Bake: 40 min. + cooling

Yield: 40 Servings

30 40 70

Ingredients

1/2 cup butter, softened
1 cup sugar
3 eggs
1 teaspoon each almond, rum and vanilla extract
3 cups 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

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.
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.
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.

Nutritional Facts 1 cookie equals 100 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 44 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Citrus Nut Biscotti in Country Woman Christmas Annual 2009, p63