Walnut Almond Biscotti
Yield
24 cookiesPrep
15 minCook
35 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
unbleached all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
baking powder
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
black pepper
freshly ground |
|
| ½ | cup |
butter, unsalted
|
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 |
oranges
zest |
*
|
|
| 1 |
lemon
zest |
*
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| 1 ½ | cups |
walnuts
and |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
unbleached all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
baking powder
|
|
| 0.6 | ml |
salt
|
|
| 7.5 | ml |
black pepper
freshly ground |
|
| 118 | ml |
butter, unsalted
|
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 |
oranges
zest |
*
|
|
| 1 |
lemon
zest |
*
|
|
| 7.5 | ml |
vanilla extract
|
|
| 1.3 | ml |
almond extract
|
*
|
| 355 | ml |
walnuts
and |
|
Directions
Preheat oven to 350℉ (180℃).
Sift together the flour, baking soda, baking powder, salt and pepper.
In a large bowl mix together the butter and sugar until light and fluffy.
Add the eggs, beating them in one at a time. Add the orange and lemon zests and the vanilla and almond extracts.
Fold in the sifted dry ingredients and nuts, being careful not to overmix.
Shape the dough into a flattish log appx 3 inches wide and a length that comfortably fits your baking sheet.
If necessary, make 2 logs. Lay the logs on a greased cookie sheet and bake in oven for appx 20 mins.
Remove from the oven and let cool.
Using a serrated bread knife, cut the log or logs crosswise into ¾ inch wide pieces.
Lay the cookies cut side down on a greased cookie sheet and bake again at 350 until golden brown, about 15 minutes.
Remove from oven and let cool.
Store in tins. Makes 24 cookies
