Publisher Photo
Publisher Photo
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.
MAKES:
40 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + cooling
MAKES:
40 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + cooling

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

Nutritional Facts

1 each: 100 calories, 5g fat (2g saturated fat), 22mg cholesterol, 44mg sodium, 13g carbohydrate (5g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

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

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