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California Walnut Lemon Biscotti

California Walnut Lemon Biscotti
  • Duration
  • Cook Time
  • Prep Time
  • 36 ServingsServings


  • 3/4 cup chopped California walnuts
  • 1/4 cup softened butter
  • 3 tbsp vegetable oil
  • 3/4 cup Granulated sugar
  • 2 Eggs
  • Grated rind and juice of 1 lemon
  • Grated rind and juice of 1 lemon
  • 1-1/2 tsp baking powder
  • 1-1/2 tsp ground ginger



1 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.

2 Beat in eggs, one at a time, until mixture is smooth and creamy. Add lemon rind and juice.

3 In small bowl, combine flour, baking powder and ginger, stir into creamed mixture. Mix in walnuts. Cover and chill dough at least 4 hours.

4 Divide dough into 3 portions. On lightly floured board, roll dough into logs about 1-1/2 inches in diameter and 10 inches long.

5 Place the logs on ungreased baking sheet.

6 Bake at 325°F 30 minutes or until golden and firm to the touch.

7 Cool 10 minutes. Using a sharp knife, carefully slice logs diagonally about 1/2 inch thick. Place slices, cut side down, on baking sheet.

8 Bake at 300°F about 20 minutes or until light golden brown underneath.

9 Cool on racks. Store in airtight container.

Source: California Walnut Board