Showing posts with label walnut biscotti. Show all posts
Showing posts with label walnut biscotti. Show all posts

Monday, December 22, 2014

Walnut Biscotti

Biscotti is one of these recipes I've been meaning to make but just hadn't. When I told the kids I was going to make these cookies, they had no idea what I was making. Biscotti? Biscotti, what? I told them they would like these cookies especially to dip them into their hot chocolate. I'm surprised the kids could actually dip anything over the amount of marshmallows they had floating in their cup. Isn't that what having hot chocolate is about? How many marshmallows can you fit without any spilling over? These cookies are the typical biscotti recipe. They are crunchy and sweet. I really liked them even without a side of hot chocolate. 
Walnut Biscotti
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup yellow cornmeal 
8 oz. unsalted butter, softened
1 cup sugar
2 large eggs
1 1/2 tsp vanilla extract 
1 cup toasted walnuts, roughly chopped

  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a medium bowl, whisk together the flour, baking powder, salt, and cornmeal. Set aside.
  4. In a large mixer, cream the butter and sugar until fluffy. 
  5. Add the eggs one at a time and blend until incorporated. 
  6. Add the vanilla extract and mix until incorporated.
  7. Slowly, add the flour mixture. Mix until just incorporated. 
  8. Fold in the walnuts.
  9. Transfer half the dough onto one side of the prepared baking sheet.
  10. Shape the dough into a 12 inch log about 2 inches wide. 
  11. Form a second log into a log parallel to the other log.
  12. Bake the dough for 25 minutes or until the log is light golden but still soft. 
  13. Remove from the oven and allow to cool for 30 minutes.
  14. With a long serrated knife, cut the dough into 1 inch slices. 
  15. Space the slices about 1/2 inch apart. 
  16. Bake the cookies for 15 minutes or until golden and firm. 
  17. Transfer the cookies to a wire rack and allow to cool to room temperature before serving.
Recipe adapted from Baking From My Home to Yours by Dorie Greenspan. 

Three years ago......................Melted Snowman
Did you already know.........................
-Biscotti are twice baked cookies.
-Biscotti originates from Italy.
-The cookie was ideal for travels since it lasted a long time.