Walnut Biscotti
Walnut Biscotti is a twice-baked and roasted crunchy treat sprinkled with walnuts. This baked good can be customized to be hard or soft and crumbly. They are perfect as holiday gifts or on cookie trays, and can be eaten for breakfast or afternoon tea or even after dinner!
Equipment
- baking trays, stand mixer
Ingredients
- 4 oz unsalted butter
- ¾ cup granulated sugar
- 1 tbsp walnut oil
- 1 tsp orange zest
- 2 egg
- 3 cup all-purpose flour
- ¼ tsp salt
- 1¼ tsp baking powder
- ¾ cup polenta
- ¾ cup walnut chopped
Instructions
- Prepare the ingredients.
- Preheat oven to 325 degrees F. Beat butter and sugar until light in a stand mixer using the paddle attachment.
- Add the zest and walnut oil and beat for a minute. Add eggs one by one and beat again for two minutes.
- Sift the flour with the salt and baking powder and add gradually and mix until combined.
- Add the polenta and the chopped walnuts to the dough and mix well.
- Divide the dough into four parts. Shape each part into a log approximately2-2½ inches wide. Flatten the top. Bake for 35-36 minutes or until golden on a nonstick mat fit into a baking tray or a nonstick tray.
- Remove the logs and cool them on wire racks for 10-12 minutes. Place the logs on a board and cut the log diagonally into ½inch slices using a sharp knife.
- Place them again on the baking sheet and bake for 10 minutes. Flip the slices over and bake again for 5-10 minutes or until the slices are baked to a firm texture in the center. Remove the tray and cool the biscotti.
- Serve the walnut biscotti with coffee or tea.
Video
Notes
- Toast the freshly cracked walnuts in a baking sheet for 5-6 minutes at 350 degrees F and chop them into small pieces for the walnut biscotti.
Nutrition
Calories: 111kcalCarbohydrates: 15gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 33mgPotassium: 35mgFiber: 1gSugar: 5gVitamin A: 88IUVitamin C: 0.1mgCalcium: 14mgIron: 1mg
