Lemon Cardamom Biscotti

I took a basic biscotti recipe and made it very lemony.

From: Minka's Kitchen
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• I made-up a new technique. I used a potato peeler to take the peel off the lemon. Then I put the strips of lemon peel into a food processor with the corn meal and pulsed it a few times until the lemon peel "disappeared" into the cornmeal.

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Peel from one lemon (see directions below before you begin)
¾ cups corn meal

½ cup whole wheat flour
¾ cups white flour
1½ teaspoons baking powder
½ teaspoon cardamom
1/8 teaspoon salt
½ cup canola oil (or some mixture of oil and unsalted room-temperature butter)
½ cup sugar
½ cup brown sugar (dark or light)
2 eggs
1 cup coarsely chopped walnuts
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• Preheat oven to 325°.
• Prepare 2 baking sheets or 1 large jelly roll pan with spray oil.
• I made-up a new technique. I used a potato peeler to take the peel off the lemon. Then I put the strips of lemon peel into a food processor with the corn meal and pulsed it a few times until the lemon peel "disappeared" into the cornmeal. Set aside in a medium bowl.
• Sift the remaining dry ingredients except the sugars into the medium bowl.
• Blend oil and sugars in food processor.
• Add the eggs one at a time.
• Add part of the flour mixture, then move the dough out of the food processor into a mixing bowl and work-in the remaining flour mixture. Stir until blended.
• Add the nuts and mix well.
• Divide dough in half. Form two logs 3"-4" wide and about 1/2" thick. If the dough is sticky, wet your hands with cold water to make it easier to handle the dough.
• Bake 20-25 minutes or until firm to the touch.
• Cool completely. This is key to making thin slices. You may want to turn off the oven.
• When you are ready to toast the biscotti, reheat oven to 325°.
• Using a spatula, carefully remove the logs from the pan. Be careful to not break the logs.
• Slice logs on the diagonal about ¾” thick – or thinner.
• Place the slices back on cookie sheets and bake about 10-15 minutes until browned and crisp. Watch carefully as the bottom may brown faster.
• Cool on a wire rack.
• These freeze well, but usually are eaten quickly!