Authentic Cinnamon Walnut Biscotti
Authentic Cinnamon Walnut Biscotti recipe
Yield
30 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
sugar
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | large |
eggs
|
|
| 1 | large |
egg yolks
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
orange zest
|
|
| 1 ½ | cups |
walnuts
|
|
| ¼ | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 3 | large |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 5 | ml |
vanilla extract
|
|
| 15 | ml |
orange zest
|
|
| 355 | ml |
walnuts
|
|
| 1.3 | ml |
cinnamon
ground |
|
| 5 | ml |
water
|
|
Directions
Preheat oven to 300℉ (150℃). Grease and flour baking sheet.
Using an electric mixer with a dough hook attachment, combine flour, 1 cup 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 2½ x 10-inch loaf, flouring hands as necessary. Allow 3 inches between loaves on a baking sheet.
In a small bowl, combine remaining 2 tablespoons 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 ½ 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.
