Walnuts and dried fruit add contrasting textures to this biscotti that's lightly spiced with anise seed and lemon zest.
Shape the dough into two logs, about 4 ins. by 12 ins.
Bake for 30 to 35 minutes at 325°F.
Remove from the oven, cool and slice into 1/4-in.-thick slices.
Bake, cut side down, for another 10 minutes at 325°F.
Yield: 105 1.5-oz. biscotti