Recipes Nugget Markets Signature Recipes
Walnut Biscotti
- Prep time
- 15 minutes PT15M
- Cook time
- 50 minutes PT50M
- Yield
- About 24 biscotti
- Difficulty
Double-baking gives these classic Italian cookies a firm, crunchy texture ideal for dunking in coffee or tea.
Ingredients
- 10 tablespoons unsalted butter, softened
- 1⅓ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup toasted walnuts
Preparation
Preheat oven to 350°F.
Use a stand mixer to beat together butter and sugar until creamy and well-combined. Add eggs, 1 at a time, then add vanilla extract.
In a separate, medium-sized bowl, whisk together flour, baking powder and salt. Gradually add flour mixture to the butter mixture, stirring until completely combined, then stir in walnuts.
Divide dough into 2 equal pieces and form into loaves approximately 10–12 inches long by 2–3 inches wide. Place both loaves on a parchment paper-lined baking sheet at least 4 inches apart.
Bake for 30 minutes, or until golden brown. Remove from oven and allow to cool completely.
Once cooled, use a bread knife to cut loaves diagonally into slices about 1½ inches thick. Place biscotti cut-side down on parchment paper-lined cookie sheet.
Return to oven and bake at 350°F for 10 minutes. Flip biscotti gently, and then bake for 10 more minutes. Biscotti should be lightly golden brown when done. Remove from oven and cool completely.