Walnut Biscotti
Crunchy twice-baked Italian cookies packed with toasted walnuts, perfect for dipping in coffee.
- Total time
- 50 min
- Servings
- 12
- Calories
- 180
- Protein
- 4g
comfortingItalianvegetariannutscrunchycoffee breakcookiesnack
Ingredients
- 1.5 cups all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- 2 large eggs
- 1 cup walnuts
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F. In a bowl, whisk 1.5 cups flour, 0.5 cup sugar, and 1 tsp baking powder.
- 2
In another bowl, beat 2 eggs and 1 tsp vanilla. Stir into dry ingredients until a dough forms.
- 3
Fold in 1 cup walnuts. Shape dough into a 12-inch log on a parchment-lined baking sheet.
- 4
Bake until golden and firm, about 25 minutes. Cool 10 minutes, then slice into 1/2-inch pieces.
- 5
Arrange slices cut-side down and bake until crisp, about 10 minutes per side. Cool completely.
Tools you’ll need
- baking sheet
- parchment paper
- mixing bowls
- whisk
- knife
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