walnut biscotti

walnut biscotti
  • 4 eggs
  • 1 1/2 cups white sugar
  • 3/4 cup butter, melted
  • 2 teaspoons vanilla extract
  • 1 teaspoon anise extract
  • 1 teaspoon black walnut extract
  • 1/2 teaspoon almond extract
  • 1 cup chopped walnuts
  • 5 cups all-purpose flour
  • 4 1/2 teaspoons baking powder


  1. Stir together flour and baking powder and set aside.
  2. 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.
  3. Divide dough on a floured surface into 8 equal portions. Roll each portion into a 14 inch rope.
  4. 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.
  5. 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.

10/18/2019
walnut biscotti, recipe PT15M PT1H 5 455 calories

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