Toasted Walnut Biscotti
Yield: 2 dozen
1 1/2 cups walnuts, chopped
2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
4 tablespoons butter, softened
2 large eggs
2 teaspoons amaretto liqueur OR vanilla extract
Preheat oven to 350° F.
To toast the walnuts, you can either spread them on a cookie sheet and place in the oven for about ten minutes. You can also place the walnuts in a large pan and cook over medium heat on the stove. Regardless of method, you’ll want to shake every so often to avoid burning.
Once the walnuts are toasted, set aside and allow to cool.
In a large mixing bowl combine the flour, sugar, baking powder, butter, eggs, amaretto liqueur (or flavor extract), and the cooled walnuts. Mix until all the ingredients are well combined.
Scrape the biscotti mixture from the sides of the bowl, knead into a ball and divide into two.
On a greased cookie sheet, form the dough into two logs – about a foot in length and 2-3 inches wide.
Bake for 25 minutes until golden brown.
Remove from the oven, then use a spatula to carefully cut into 1-inch pieces.
Flip each biscotti, cut side down, onto the cookie sheet and bake for an additional 5-8 minutes until they become lightly toasted.
Move biscotti to a cooling rack and let cool.
The chocolate drizzle is optional, but I think it adds a nice touch. Especially, if you’re going to be dunking in coffee or tea.
1/2 cup chocolate chips
1 TBS vegetable oil
Place chocolate chips and oil into a microwave-safe bowl.
Heat until the chocolate chips are fully melted, about 30-45 seconds depending on the power of your microwave. Check every 15 seconds to avoid burning the chocolate – it happens quick!
Stir melted chocolate and oil until combined, then drizzle over the tops or sides of the biscotti.
Enjoy your toasted walnut biscotti as is, or by dunking them into a cup of fresh coffee or tea. Mangia!