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Walnut Biscotti

Walnut Biscotti

Rosina

Rosina

Little and fat and delicious with coffee, tea, etc.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 72 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Stir together flour and baking powder and set aside.
  2. Beat together eggs and sugar in a large bowl until well blended. Stir in butter, extracts, black walnut flavoring and the walnuts. Gradually stir flour mixture into creamed mixture blending well.
  3. Divide dough on a floured surface into 8 equal portions. Roll each portion into a 14 inch rope.
  4. Place four ropes about 2 inches apart on greased cookie sheet. Bake in a 325 degree F (165 degree C) oven for approximately 20 minutes, until bottoms are pale gold in color.
  5. Let cool about 2 minutes on the baking sheet then cut each rope on a diagonal into slices 1/2 to 3/4 inch thick. Lay slices close together on sides and bake at 375 degrees F (190 degrees C) until lightly toasted (approximately 15 minutes). Cool on baking sheet. Store airtight.
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Reviews

WWJB?
59

WWJB?

9/21/2010

This is a great, light recipe. I have not used the anise or black walnut extracts in this recipe, instead I used 2 and 1/2 teaspoon almond extract. I also add a splash of milk to all my biscotti recipes to make them softer and easier to bite into. Great with white and semisweet chocolate. Watch them very closely when these are in the oven the second time!! These will cook very quickly the second time around.

GodivaGirl
39

GodivaGirl

9/6/2008

Taste good, but was very crumbly. I thought they tasted better the next day after being in an air tight container. I halved the recipe and only used almond and pure vanilla extract. Made 1 12" rope (didn't like the mini size). I used a SILPAT to bake on but the bottoms still got to brown for me. Decided to use the rest of dough and formed a larger loaf. Baked 10 minutes longer. I melted white and dark chocolate to garnish/drizzle.

GILESFAMILY
34

GILESFAMILY

7/16/2003

This is so good and won the approval of a child and an 85 year old woman. Need I say more! Better than any biscotti I've ever bought. We used fresh black walnuts in our recipe.

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