California Walnut Lemon Biscotti

• 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

Preparation

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