Walnut-Almond Biscotti

Walnut-Almond Biscotti

1 3/4 cups All-purpose unbleached flour
1/2 teaspoon Baking soda
1/2 teaspoon Baking powder
1/8 teaspoon Salt
1 1/2 teaspoons Freshly ground black pepper
1/2 cup Unsalted butter
1 cup Sugar
2 large Eggs
Zest of 1 orange
Zest of 1 lemon
1 1/2 teaspoons Vanilla extract
1/4 teaspoon Almond extract
1 1/2 cup Walnuts; toasted and chopped

Preheat oven to 350. 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" 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 3/4" 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.

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