Walnut Biscotti - Biscotti alle Noce

Love What UEAT
May 25
3 min read

Updated: Aug 2

#recipe #walnutbiscotti #walnutcookies #biscotti #cookies #Italiancookies

#biscottiallenoce #Thanksgiving #Christmas #Easter Desserts & Treats

Walnut Biscotti - Biscotti alle Noce

Walnut biscotti are great to eat, make and give as gifts. Perfect to serve at the end of a meal. Offer them to your guests with a good cup of espresso ☕️, & you will make a great impression.

However; you can also serve them at breakfast or as a simple tasty snack. These walnut biscotti can be enjoyed any time of the day!

Here’s how to prepare them !

INGREDIENTS:

2 sticks (230 g) unsalted butter (room temperature)

2 cups (400 g) sugar

5 large eggs (room temperature)

1 tbsp. (15 ml) rum extract (or vanilla extract)

5 cups (700 g) all purpose flour (+ reserve extra 1/2 cup)

5 tsp (20 grams) baking powder

1 cup (250 ml) milk (room temperature)

1 1/2 cup (180 g) finely chopped walnuts

GARNISH: (OPTIONAL)

8 ozs. (225 g) chocolate chips

8 ozs. (225 g) white chocolate chips

4 tbsp. (60 ml) vegetable oil (or vegetable shortening or coconut oil)

Colourful sprinkles & chopped walnuts

DIRECTIONS: Oven temperature 350F (180 C)

1) Grease & line 2 baking sheets with parchment paper. Set aside.

2) Sift together flour & baking powder. Set aside.

3) In a stand mixer with a paddle attachment, on medium speed, cream together the butter & sugar.

4) Add in one egg at a time, ensuring to incorporate each egg fully before adding the next one.

5) Add the rum extract & milk. Mix well.

6) Start adding the flour with the baking powder, in 3-4 increments.

7) Once the dry ingredients are well incorporated, stop the stand mixer. Remove batter from the paddle attachment with a spatula.

8) Add the finely chopped walnuts into the batter & mix well with a spatula. TAKE NOTE: This is a very soft batter.

9) Place the batter on a lightly floured surface. Divide the batter in 4 equal size logs (approx. 14” x 3”). Place 2 logs on each baking sheet, several inches apart as the logs will grow and expand due to the baking powder.

10) Place in a preheated 350F (180 C) oven for approximately 20 minutes, or until the top & the bottom of the logs are golden brown. FIRST BAKE IS DONE. Transfer onto a wire rack. Let logs cool for 10-15 minutes.

11) On a cutting board, using a serrated knife, cut the logs into approximately 1” slices. Place them back on the baking sheets, (cut side down) & place them back in the oven for their 2nd bake (8-10 minutes).

12) At the halfway mark, (4-5 minutes), turn over your biscotti for the remaining baking time. This will allow the biscotti to dry on both sides.

Let cool completely before garnishing.

GARNISHING:

1) Melt the chocolate in a heat proof glass bowl, over a small saucepan with about 3” of water. Bowl should not touch the water. Burner on medium heat. Stir periodically until all is melted.

2) Start adding a small amount of vegetable oil. Stir until well combined. If the chocolate is still too thick, gradually add a little more oil until you achieve the desired consistency. Remove off the burner.

3) Dip your biscotti 1/3 of the way into the melted chocolate. Place on a parchmen lined baking sheet. Top with your choice of sprinkles or chopped walnuts.

4) Repeat steps 1,2 & 3 with the white chocolate.

Let cool completely before storing them in an air tight container. The dipped biscotti with the chocolate should be placed in the refrigerator and can be kept up to

3 weeks.

The UNDIPPED biscotti can be stored in an air tight container for up to 3 weeks in a pantry OR up to 3 months in the freezer.

Time to eat and enjoy these delicious biscotti ! ☕️ 🫖 🥛