Lemon-Walnut Biscotti

• 1 cup walnuts
• 1 teaspoon anise seed
• 3 1/4 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup sugar or 1 cup Splenda sugar substitute
• 1/2 cup butter, melted
• 1/4 cup canola oil
• 1 teaspoon lemon, rind of, grated
• 2 tablespoons fresh lemon juice

1. Heat oven to 350u0b0F, 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.
2. In a large bowl, whisk together flour,baking powder and salt.
3. In a separate bowl whisk together remaining ingredients (eggs, sugar, butter, oil,lemon peel,lemon juice) until smooth.
4. Stir egg mixture into flour mixture, then stir in walnuts and anise seeds; (Dough will be soft, that's okay).
5. 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, (Leave oven on).
6. 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.
7. Flip biscotti over on cookie sheet reversing positions when you put them back in the oven; bake 10 minutes more, transfer biscotti to wire racks to cool.

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

Taken from www.food.com/recipe/lemon-walnut-biscotti-105025 (may not work)