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Black Pepper & Walnut Biscotti

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Recipe

Black Pepper and Walnut Biscotti recipe

 

Yield

36 servings

Prep

20 min

Cook

50 min

Ready

2 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
cup walnut oil
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3 ½ cups all-purpose flour
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3 large eggs
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1 ½ teaspoons baking soda
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1 ½ cups brown sugar
dark, pack firm
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½ teaspoon nutmeg
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1 ½ teaspoons black pepper
coarse ground
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1 ½ cups walnuts
chop coarse, toast
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Ingredients

Amount Measure Ingredient Features
79 ml walnut oil
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828 ml all-purpose flour
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3 large eggs
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7.5 ml baking soda
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355 ml brown sugar
dark, pack firm
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2.5 ml nutmeg
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7.5 ml black pepper
coarse ground
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355 ml walnuts
chop coarse, toast
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Directions

Preheat oven to 375~.

Butter and flour 2 baking sheets. Beat the eggs and oil together, add the sugar, nutmeg, and pepper, and beat until the ingredients are well combined.

Combine the flour and baking soda, and slowly add the dry ingredients to the egg-sugar mixture.

Add the walnuts to the dough, which will be fairly stiff, but sticky.

Divide the dough into four equal parts. On a floured board, or work surface, form each piece into a rope about 12 inches long and 2 to 3 inches wide.

Place the ropes on the baking sheet.

Flatten the top of each loaf slightly with your fingertips.

Bake for 30 minutes.

Remove from the oven and allow to cool on racks for 10 minutes.

Slice each loaf into slices about ½ inch thick.

Place the slices on the baking sheets, cut- side down, and return to the oven for about 20 minutes.

Turn the biscotti after 10 minutes.

Cool on racks and store in air-tight tins or jars.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 90451% from fat
 % Daily Value *
Total Fat 51g 78%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 261mg 11%
Total Carbohydrate 30g 30%
Dietary Fiber 6g 26%
Sugars g
Protein 55g
Vitamin A 4% Vitamin C 2%
Calcium 7% Iron 41%
* based on a 2,000 calorie diet How is this calculated?
 

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