Side Pannel
Cinnamon Walnut Biscotti
Ingredients List
- 2 c Flour
- 1 c Plus 2 T. sugar; divided
- 1/2 ts Baking soda
- 1/2 ts Baking powder
- 1/4 ts Salt
- 3 Eggs; divided
- 1 Egg yolk
- 1 ts Vanilla extract
- 1 tb Orange zest
- 1 1/2 c Walnuts; coarsely chopped
- And toasted
- 1/4 ts Ground cinnamon
- 1 ts Water
Directions
Preheat oven to 300øF. Grease and flour baking sheet. Using an electric
mixer with a dough hook attachment, combine flour, 1 C. sugar, baking soda
and powder, and salt in a large bowl until blended. In a small bowl, whisk
2 eggs, 1 egg yolk, vanilla, and orange zest. Add egg mix to flour mix;
continue beating until a soft dough forms. Turn onto a lightly floured
surface. Add walnuts and knead 3 minutes or until walnuts are evenly
distributed. Divide dough in half. On baking sheet, shape each piece of
dough into a 2 1/2 x 10-inch loaf, flouring hands as necessary. Allow 3
inches between loaves on a baking sheet. In a small bowl, combine remaining
2 T. sugar and cinnamon. In another small bowl, beat remaining egg and
water. Brush loaves with egg mixture; sprinkle with sugar and cinnamon mix.
Bake 45 to 50 minutes or until loaves are lightly browned. Cool 10 minutes
on baking sheet. Cut loaves diagonally into 1/2 inch slices. Lay cut
cookies flat on a baking sheet. Bake 15 minutes, turn cookies over, and
bake 15 minutes longer. Transfer cookies to wire rack to cool completely.
Store in an airtight container. Makes about 2 1/2 dozen biscotti.
mixer with a dough hook attachment, combine flour, 1 C. sugar, baking soda
and powder, and salt in a large bowl until blended. In a small bowl, whisk
2 eggs, 1 egg yolk, vanilla, and orange zest. Add egg mix to flour mix;
continue beating until a soft dough forms. Turn onto a lightly floured
surface. Add walnuts and knead 3 minutes or until walnuts are evenly
distributed. Divide dough in half. On baking sheet, shape each piece of
dough into a 2 1/2 x 10-inch loaf, flouring hands as necessary. Allow 3
inches between loaves on a baking sheet. In a small bowl, combine remaining
2 T. sugar and cinnamon. In another small bowl, beat remaining egg and
water. Brush loaves with egg mixture; sprinkle with sugar and cinnamon mix.
Bake 45 to 50 minutes or until loaves are lightly browned. Cool 10 minutes
on baking sheet. Cut loaves diagonally into 1/2 inch slices. Lay cut
cookies flat on a baking sheet. Bake 15 minutes, turn cookies over, and
bake 15 minutes longer. Transfer cookies to wire rack to cool completely.
Store in an airtight container. Makes about 2 1/2 dozen biscotti.
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