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

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Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together flour and baking powder and set aside.

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  • 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.

  • Divide dough on a floured surface into 8 equal portions. Roll each portion into a 14 inch rope.

  • 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.

  • Let cool about 2 minutes on the baking sheet. Use a serrated knife to cut each rope on a diagonal into slices 1/2 to 3/4 inch thick. Lay slices close together on their sides and bake at 375 degrees F (190 degrees C) until lightly toasted (approximately 15 minutes). Cool completely on the baking sheet. Store airtight.

Nutrition Facts

80 calories; 1.5 g protein; 11.1 g carbohydrates; 15.4 mg cholesterol; 48.2 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/21/2010
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 recipes to make them softer and easier to bite into. Great with white and semisweet chocolate. Watch them very closely when these are in the oven the second time!! These will cook very quickly the second time around. Read More
(64)

Most helpful critical review

Rating: 2 stars
12/27/2012
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 white sugar and cutting back on flour. Read More
(1)
26 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/21/2010
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 recipes to make them softer and easier to bite into. Great with white and semisweet chocolate. Watch them very closely when these are in the oven the second time!! These will cook very quickly the second time around. Read More
(64)
Rating: 4 stars
09/21/2010
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 recipes to make them softer and easier to bite into. Great with white and semisweet chocolate. Watch them very closely when these are in the oven the second time!! These will cook very quickly the second time around. Read More
(64)
Rating: 4 stars
09/06/2008
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" rope (didn't like the mini size). I used a SILPAT to bake on but the bottoms still got to brown for me. Decided to use the rest of dough and formed a larger loaf. Baked 10 minutes longer. I melted white and dark chocolate to garnish/drizzle. Read More
(43)
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Rating: 5 stars
07/16/2003
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. Read More
(38)
Rating: 5 stars
04/10/2004
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! Read More
(29)
Rating: 5 stars
12/15/2009
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!!! Read More
(22)
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Rating: 5 stars
12/15/2003
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 chips. Gramma loves it when I send her a tin. Read More
(20)
Rating: 5 stars
12/21/2010
Very good recipe. I prepared them more like a traditional biscotti directions for shaping and cutting was a little unclear Read More
(17)
Rating: 4 stars
12/20/2004
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. Read More
(14)
Rating: 4 stars
12/13/2010
AAAHHHH WONDERFUL! Read More
(11)
Rating: 2 stars
12/27/2012
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 white sugar and cutting back on flour. Read More
(1)