Walnut Almond Biscotti
Submitted by kate39
Crunchy twice-baked biscotti packed with walnuts, orange and lemon zest, and a surprising kick of black pepper. The ideal coffee-dunking cookie that stores beautifully in tins.
YIELD
24 cookiesPREP
15 minCOOK
35 minREADY
50 minThese biscotti have a secret weapon that sets them apart from every other recipe in the cookie tin: freshly ground black pepper.
It sounds unusual, but that warm, gentle heat plays off the citrus zest and almond extract in the most unexpectedly satisfying way. Pair that with a generous load of walnuts and you’ve got a cookie built for dunking into espresso or vin santo.
Twice-baked for that signature shatter-crisp snap, they keep for weeks in an airtight tin, making them a smart choice for holiday gifting.
Kitchen Tips
- Don’t skip the black pepper. It’s subtle but it’s what makes this biscotti memorable.
- Use a serrated knife and a gentle sawing motion when slicing the warm log. Pressing straight down will crumble it.
- For extra crunch, toast the walnuts before folding them into the dough.
- Dip one end in melted dark chocolate for an elegant finishing touch.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Sift together the flour, baking soda, baking powder, salt and pepper.
In a large bowl mix together the butter and sugar until light and fluffy.
Add the eggs, beating them in one at a time. Add the orange and lemon zests and the vanilla and almond extracts.
Fold in the sifted dry ingredients and nuts, being careful not to overmix.
Shape the dough into a flattish log appx 3 inches wide and a length that comfortably fits your baking sheet.
If necessary, make 2 logs. Lay the logs on a greased cookie sheet and bake in oven for appx 20 mins.
Remove from the oven and let cool.
Using a serrated bread knife, cut the log or logs crosswise into ¾ inch wide pieces.
Lay the cookies cut side down on a greased cookie sheet and bake again at 350 until golden brown, about 15 minutes.
Remove from oven and let cool.
Store in tins. Makes 24 cookies
Comments
