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

Print
  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.

Reviews

18
  1. 23 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

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...

Most helpful critical

Very disappointed with this dry and crumbly recipe. Biscotti should be a sweet yet compact pastry delight, and this was not sweet, doughy, and crumbly. If you make this I suggest adding more whi...

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.

This was the first time I tried making biscotti. Found this recipe to be easy and versatile - used pecans and craisins the first time and golden raisins and walnuts another. Great!

I made a little variation of this one...I used 1.5t vanilla and 2.5t maple flavor to make my own maple walnut biscotti. Oh soooo good. Made a lot of cookies!!!

This is my all-time favorite cookie! I lost my tattered copy and after an hour of searching found it again here. These cookies keep forever and are so delicious my boys eat them like potato chi...

Very good recipe. I prepared them more like a traditional biscotti, directions for shaping and cutting was a little unclear

This biscotti tastes terrific. It's not as crunchy and hard as most biscotti though. Kind of crumbly and soft, even when well-toasted. I love the flavorings and may use them in another recipe.

AAAHHHH, WONDERFUL!