-
-
My review
Walnut Biscotti
Rosina
"Little and fat and delicious with coffee, tea, etc."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 45 m servings 80 calsOriginal recipe yields 72 servings (12 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Stir together flour and baking powder and set aside.
- 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
Per Serving: 80 calories; 3.3 g fat; 11.1 g carbohydrates; 1.5 g protein; 15 mg cholesterol; 48 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1925 Ratings
-
-
-
-
-
Most helpful positive review
9/20/2010
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...
Most helpful critical review
12/19/2012
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 whi...
Most helpful
Most positive
Least positive
Newest
9/20/2010
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...
9/6/2008
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"...
1/10/2002
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.
4/10/2004
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!
12/14/2009
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!!!
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 chi...
12/16/2010
Very good recipe. I prepared them more like a traditional biscotti, directions for shaping and cutting was a little unclear
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.