Go Back
+ servings
Walnut Biscotti
Print Recipe
No ratings yet

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

Equipment

  • Oven
  • Stand Mixer

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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