Biscotti Di Tofanelli

Ingredients

1 cup shelled walnuts
1/2 cup butter
3/4 cup sugar
2 eggs
2 Tablespoons lemon juice
2 Tablespoons lemon zest
1 Tablespoon anise seed (optional)
2 cups plus 2 Tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Directions

Place walnuts in shallow pan and lightly toast at 250 degrees for 6 minutes. Let cool. Coarsely chop. In a mixing bowl, cream butter and sugar until well combined. Beat in the eggs, lemon juice, zest, and anise seeds (if using). Fold in walnuts. In a separate bowl, combine flour, baking powder, and salt. Add this to creamed mixture and mix until blended. Divide dough in half. On a greased and floured baking sheet pat out (with well-floured hands) two logs about 1/2 inch high, 1 1/2 inches wide and 14 inches long, spacing them about 2 inches apart. Bake in a preheated 325 degree oven for 25 minutes or until lightly browned. Let cool 5 minutes, then transfer to cutting board. With a serrated knife, slice diagonally at a 45 degree angle about 1/2 inch thick. Lay slices flat on the baking sheet and return to the oven (turned off) for 10 minutes turning them over once, to dry slightly. Remove from oven to cool on baking sheet. Store in covered container.