Jersey Black Butter & 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 softened Jersey butter and granulated sugar until light and fluffy. Beat in Jersey Black Butter until well combined.

Beat in eggs one at a time, then stir in vanilla extract and Jersey lemon zest (If using add mashed potato)

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

Stir in chopped walnuts.

Turn the dough out onto a lightly floured surface and divide it in half. Shape each half into a log about 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving space between them.

Bake for 25-30 minutes, or until the logs are lightly golden brown and firm to the touch.

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

Using a serrated knife, carefully slice the logs into 1/2-inch thick biscotti. Place the biscotti cut-side up on the baking sheet.

Bake for another 8-10 minutes on each side, or until the biscotti are golden brown and crisp.

Let the biscotti cool completely on a wire rack before serving.