- 3/4 cup chopped walnuts
- 2 1/2 cups flour
- 3/4 cups sugar
- 1/4 cup butter, softened
- 3 tablespoons vegetable oil
- 2 eggs
- 1 1/2 teaspoons baking powder
- 1 lemon
Toast walnuts, either in a nonstick pan, or in the oven for 5 to 10 minutes.
Cream together the butter, oil, and sugar. Add in the eggs and mix until smooth, followed by the juice and zest of the lemon.
Stir in the flour and baking powder, followed by the walnuts. Cover and chill dough at least 4 hours.
Preheat oven to 325. Meanwhile, divide dough into 3 portions and roll to 2×10 inch sections. Place on an ungreased baking sheet and bake for 30 minutes. Afterwards, remove from oven and let cool about 10 minutes.
Reduce oven to 300. Carefully slice into 1/2 inch sections and place cut-side down back on baking sheet. Return to oven for 10 minutes. Flip biscotti and bake for a final 10 minutes.
Cool, and enjoy.