Cinnamon Walnut Biscotti Recipe
Servings: 1
Ingredients
- 2 c. flour
- 1 c. plus 2 Tablespoons sugar, divided
- 1/2 tsp baking soda
- 1/2 tsp baking pwdr
- 1/4 tsp salt
- 3 x Large eggs, divided
- 1 x egg yolk
- 1 tsp vanilla extract
- 1 Tbsp. orange zest
- 1 1/2 c. walnuts, coarsely minced and toasted
- 1/4 tsp grnd cinnamon
- 1 tsp water
Directions
- Preheat oven to 300 F. Grease and flour baking sheet. Using an electric mixer with a dough hook attachment, combine flour, 1 C. sugar, baking soda and pwdr, and salt in a large bowl till blended. In a small bowl, whisk 2 Large eggs, 1 egg yolk, vanilla, and orange zest. Add in egg mix to flour mix; continue beating till a soft dough forms. Turn onto a lightly floured surface. Add in walnuts and knead 3 min or possibly till walnuts are proportionately distributed. Divide dough in half. On baking sheet, shape each piece of dough into a 2 1/2 x 10-inch loaf, flouring hands as necessary. Allow 3 inches between loaves on a baking sheet. In a small bowl, combine remaining 2 Tablespoons sugar and cinnamon. In another small bowl, beat remaining egg and water. Brush loaves with egg mix; sprinkle with sugar and cinnamon mix. Bake 45 to 50 min or possibly till loaves are lightly browned. Cold 10 min on baking sheet. Cut loaves diagonally into 1/2 inch slices. Lay cut cookies flat on a baking sheet. Bake 15 min, turn cookies over, and bake 15 min longer. Transfer cookies to wire rack to cold completely. Store in an airtight container.
- Makes about 2 1/2 dozen biscotti.
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