Walnut Biscotti
3/4 cup walnuts, lightly toasted and coarsely chopped
2 cups plus 2 tablespoons flour
1 1/2 teaspoon baking powder
1/2 cup unsalted butter, softened
3/4 cup sugar
2 large eggs, lightly beaten
1 tablespoon cognac or brandy
1 teaspoon vanilla
Preheat oven to 325 F
Whisk together, or sift the flour and baking powder, set aside.
Beat butter and sugar until light and fluffy. Beat in eggs one at a time.
Beat in cognac and vanilla.
Stir in nuts and flour mixture.
Chill for 30 minutes.
Preheat oven to 325 F
Use a piece of foil, the length of a baking sheet. Crease it down the middle, thus making a dam.(the foil will make it easier to transfer Biscotti to cooling rack.) Spray foil with vegetable spray.
Divide dough in half, place on either side of dam , pat to about 10 inches long and 2 1/2 inches wide.
Bake for about 25 minutes or until lightly browned.
Cool on wire rack for about 10 minutes.
With a serrated knife, slice each log, on the diagonally into 1/2 inch slices.
Arrange cut side down on baking sheet.
Bake 10 to 12 minutes more until tops are lightly browned.
Store in an airtight container.
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