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1
Combine the flour, baking powder and salt in a bowl and set aside.
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2
Beat the butter and sugar together with an electric mixer.
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3
Next, beat in the eggs, one at a time, followed by the zest and citrus juice.
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4
Add the flour mixture and beat until combined.
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5
Fold in the walnuts and divide the dough in half.
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6
Wrap the two dough pieces in foil and stick in the fridge until firm, about 30 minutes.
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7
Preheat the oven to 350 and line a large baking sheet with parchment paper.
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8
Remove the dough from the fridge and shape both pieces into logs (measuring about 12 inches long and 3 inches wide) and place a few inches from each other on a prepared baking sheet.
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9
Bake for 30 minutes or until golden brown.
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10
Remove from oven and transfer to a cooling rack for 15 minutes.
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11
Place hibiscus leaves in the warm water and set aside.
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12
Reduce oven temperature to 300.
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13
Once cooled, use a serrated knife to cut 1/2-inch-thick diagonal slices into the logs.
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14
Transfer slices to baking sheet, making sure that you turn the pieces so the cut part is facing up.
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15
Bake again until dry and pale golden, about 30 more minutes.
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16
Remove from oven and cool completely.
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17
Strain the hibiscus leaves from the water (which should be bright red at this point) and discard the leaves.
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18
Place the powdered sugar in a small mixing bowl and slowly whisk in the hibiscus water until a thick glaze forms (this may not take all 2 tablespoons of water, so pour just a little bit of water each time).
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19
Drizzle over biscotti and serve with tea or coffee.
