Jersey Black Butter and Walnut Biscotti

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, cream together the softened Jersey butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the Jersey milk, Jersey Black Butter, and vanilla extract and lemon zest.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Fold in the chopped walnuts.

Divide the dough in half. On the prepared baking sheet, shape each half into a log approximately 12 inches long and 2 inches wide. Flatten the tops slightly.

Bake for 25 minutes, or until lightly golden brown and firm to the touch.

Remove from the oven and let cool on the baking sheet for 10 minutes. Reduce oven temperature to 325°F (160°C).

Carefully transfer the logs to a cutting board. Using a serrated knife, slice each log diagonally into 1/2-inch thick slices.

Arrange the biscotti slices, cut-side up, on the baking sheet.

Bake for an additional 5-10 minutes per side, or until crisp and golden brown. Watch carefully to prevent burning.

Remove from the oven and let cool completely on a wire rack.