Walnut Biscotti

Walnut Biscotti

18

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

Ingredients

servings 80 cals
Serving size has been adjusted!

Original recipe yields 72 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

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.
  • profile image

Your rating

Cancel
Submit

Reviews

18
  1. 23 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

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"...

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.