Biscotti Chez Panisse
Submitted by weezer
Buttery walnut biscotti inspired by Chez Panisse, laced with Cognac and vanilla. Twice-baked to a golden crunch, these elegant cookies bring California fine dining to your cookie jar.
YIELD
1 dozenPREP
25 minCOOK
35 minREADY
60 minLeave it to Alice Waters and the Chez Panisse kitchen to make a humble biscotti feel like something you’d linger over with a glass of wine.
This version swaps the usual almonds for toasted walnuts and adds a splash of Cognac to the dough, giving each cookie a subtle warmth that’s more sophisticated than your average cookie-jar fare.
The butter-rich base keeps things tender while the second bake delivers that essential snap.
Small batch, big flavor. One dozen cookies that won’t last the afternoon.
Chef Tips
- Toast the walnuts just until fragrant, about 5 minutes. They’ll continue to darken in the second bake.
- Brandy works as a fine substitute if Cognac isn’t in your liquor cabinet.
- Slice on a sharp diagonal for those classic elongated biscotti shapes.
- These are slightly more tender than traditional biscotti thanks to the butter. Handle gently when slicing the warm logs.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Toast the walnuts in a baking pan for 5 minutes.
Let cool and chop them coarse.
Reduce the oven to 325.
Cream the butter with the sugar in a large bowl.
Beat in the eggs and mix well.
Add the vanilla and Cognac.
In another bowl, stir together the flour, baking powder, and salt.
Add to the butter mixture with the chopped nuts.
Stir just until combined.
On a lightly floured surface, roll the dough into cylinders about 1½ inches wide and 12 inches long.
Place on a baking sheet about 1½ inches apart and bake for about 25 minutes, until lightly browned on top.
Remove from the oven and let cool for about 5 minutes.
Carefully remove the cylinders to a cutting board.
Slice the cookies about ½ inch wide on the diagonal.
Return them to the baking sheet, the cut surfaces down.
Bake for 5 to 10 minutes, until the tops are lightly browned.
Let cool and store in an airtight container.
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