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.

Heat oven to 350f , with one rack positioned in the center and one directly below.

Toast walnuts and anise seeds just until golden , 4 to 5 minutes , cool and chop together on a cutting board.

In a large bowl , whisk together flour , baking powder and salt.

In a separate bowl whisk together remaining ingredients until smooth.

Stir egg mixture into flour mixture , then stir in walnuts and anise seeds.

Divide dough in half , lightly grease a large cookie sheet.

With floured hands , shape dough into two 14x2-1 / 2-inch logs , slightly rounded in center.

Bake on center rack until firm to the touch , 30 minutes.

Let cool 20 minutes ,.

Transfer logs to a cutting board.

With serrated knife , gently cut logs on a angle into 1 / 2-inch-thick slices.

Lay slices on 2 ungreased cookie sheets , bake until biscotti are lightly browned around edges , 10 minutes.

Flip biscotti over on cookie sheet reversing positions when you put them back in the oven.

Bake 10 minutes more , transfer bi.

walnuts, anise seed, flour, baking powder, salt, eggs, sugar, butter, canola oil, lemon, rind of, fresh lemon juice