Walnut Biscotti
Submitted by frick on November 19, 2012 at 4:22 pm

A tender, very flavorful biscotti. NOT rock hard, though they can be made so with extended baking or drying. The book notes say “With time, these biscuits will dry out even further and become bone-hard”, though they are not that way as they come from my oven. They are more fragile than the kind you buy, partly because of the large chunks of walnuts, though will package up nicely as a gift.

Yield: 36 biscotti
Source: Chez Panisse Cooking, Bertolli & Waters, 1988

¾ cup walnuts
8 Tbsp. unsalted butter, softened (I use salted)
¾ cup sugar
2 eggs
1 teaspoon vanilla
1 Tbsp. Cognac or brandy
2 cups plus 2 Tbsp. AP flour (I used to use supermarket brand with no problem)
1 ½ teaspoons baking powder
¼ teaspoon salt

Preheat oven to 350 F.

Toast walnuts in a baking pan for 5 minutes. Let cool and chop them coarse. Reduce the oven to 325 F.

Cream butter with sugar in a large bowl. Beat in eggs and mix well. Add vanilla and Cognac.

In another bowl, stir together the flour, baking powder, and salt. Add to the butter mixture with chopped nuts. Stir just until combined.

On a lightly floured surface, roll the dough into cylinders about 1 ½ inches wide and 12 inches long. Place on a baking sheet about 2 ½ inches apart and bake for about 25 minutes, until lightly browned on top. Remove from the oven and let cool for 5 minutes.

Carefully remove them to a cutting board. (I use a large spatula). Slice the cookies about ½ inch wide on the diagonal (you will need a good serrated knife for this). Return them to the baking sheet, cut sides down. Bake for 5 – 10 minutes, until the tops are lightly brown. Let cool and store in an airtight container.

NOTE: This makes two rolls. I flatten them somewhat. They are not cylinders.They are not turned over.

I probably bake them the shorter time on the second baking.

They are a little more fragile than the biscotti you buy, but they could possibly be dipped in chocolate if desired.

My daughter made some last year with white chocolate chips and dried apricots.