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Walnut Biscotti
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Walnut Biscotti Recipe

Walnut Biscotti is an Italian classic baked treat that are twice baked for its crispiness and long shelf life. These are perfect to dip into a cup of coffee or take on a trip to snack along.  
Prep Time15 mins
Cook Time45 mins
Resting time15 mins
Course: Cookies
Cuisine: Italian
Servings: 40 pieces
Calories: 107kcal


  • Oven
  • Stand Mixer


  • 115 gm Unsalted butter ½ cup or 4 oz
  • 200 gm Granulated sugar  1 cup / 7 oz
  • 2 Eggs
  • 15 ml Walnut or olive oil 1 tbsp
  • 1 Finely grated rind of one large orange
  • 350 gm All purpose flour 3 cups / 12 oz
  • 7.5 gm Baking powder 1 ½ tsp
  • 75 gm Corn meal ¾ cup / 3 oz
  • 115 gm Toasted walnuts 1 cup / 4 oz 
  • 10 gm Coriander seeds 2 tsp


  • Spread the nuts on a baking sheet and place them in a 325 F/ 160 C preheated oven for 5-7 minutes or until just beginning to brown. Once cooled down to room temperature, chop them into small pieces.
  • Put the sugar and butter in a bowl and beat together well.
  • Add the eggs, walnut/olive oil and orange rind and mix well.
  • Sift the flour and baking powder over the mixture and add the corn meal, walnuts and crushed coriander seeds. Mix thoroughly and bring together to form a soft, but not too sticky dough.
  • Shape the dough into 4 logs about 18 cms/7inch long and 5cm/2 inch in diameter. Place them slightly apart on a non stick baking sheet.
  • Bake for 35 mins in preheated 325 F/ 160 C oven until slightly golden.
  • Leave the logs to cool on wire racks for about 10 mins.
  • Then slight diagonally into 1 cm/ ½ inch slices.
  • Place them slices on the baking sheet and bake again for 10 mins.
  • Once the biscotti’s are evenly baked, remove them and cool them in a cooling rack.
  • Once cooled entirely, store the Walnut Biscotti in an airtight container for a long time (They stay fresh for over a month or even two), if they remain that long to be stored.


Expert tips and FAQ's
  • Use a sharp, serrated knife to cut the logs; otherwise, you would end up breaking the logs.
  • Rotate the Walnut Biscotti once or twice when baking the second time to ensure even browning on all the sides.
  • Again the walnut can be substituted to any other nut in the recipe.


Calories: 107kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 24mg | Potassium: 40mg | Fiber: 1g | Sugar: 5g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg