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Citrus Nut Biscotti

 Citrus Nut Biscotti
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.
40 ServingsPrep: 30 min. Bake: 40 min. + cooling


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon each almond, rum and McCormick® Pure 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


  • 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

2 of 2

Citrus Nut Biscotti (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.