Cookie Recipes
Walnut Biscotti
Yield: about 3 dozen
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup softened unsalted butter
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 2 teaspoons grated orange peel
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 cups walnuts, lightly toasted and chopped
Instructions
- In a bowl, sift the flour, baking soda, baking powder and salt.
- In another bowl with an electric mixer, cream the butter.
- Add the sugar, a little at a time, then beat the mixture until light and fluffy.
- Beat in the eggs, one at a time, then the orange peel, vanilla extract and almond extract.
- Beat in the flour mixture until just combined.
- Stir in the walnuts.
- Wrap dough in plastic and chill for several hours or overnight.
- Heat oven to 350 degrees F. Butter and flour two cookie sheets.
- Divide dough into 3 pieces. Using lightly floured hands, roll each piece into a log 1 1/2 inches wide. Transfer two logs to one cookie sheet, spacing 5 inches apart. Arrange the third log on the second cookie sheet.
- Bake for 20 minutes or until golden.
- Let cool slightly on the sheets, then cut logs crosswise into diagonal slices 3/4 inch thick.
- Turn slices cut side down on the cookie sheets and bake until golden brown — about 15 minutes. Transfer to racks and let cool completely.
- Store in airtight containers.