Self-Rising Walnut & Spice Biscotti

star rating (1) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 3 dozen 3 1/2" biscotti

Recipe photo

This combination of flavors and nuts in a light, crunchy biscotti is absolutely delicious. The cookies pair beautifully with coffee, tea, or hot chocolate.

Self-Rising Walnut & Spice Biscotti

star rating (1) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 3 dozen 3 1/2" biscotti
Published: 05/01/2012

Ingredients

Tips from our bakers

  • Substitute chopped pecans or almonds for the walnuts, if desired. To toast nuts, spread them in a single layer in a cake pan or on a baking sheet. Bake in a preheated 350°F oven for about 6 to 7 minutes, until they smell toasty and have begun to brown.
  • If biscotti aren't as crunchy as you'd like (and the weather is dry), store them uncovered, overnight, to continue drying.
  • Don't have self-rising flour? Try our recipe for Chocolate Chip-Walnut Mandelbrot using all-purpose flour.

Directions

?Note: As a result of reader feedback, this recipe has been amended as of 11/29/12.

1) Preheat the oven to 350°F. Lightly grease (or line with parchment) a large baking sheet.

2) In a medium-sized bowl, beat the butter, sugar, spices, and vanilla until the mixture is light and fluffy.

3) Beat in the eggs; the batter may look slightly curdled.

4) Mix in the flour, crystallized ginger, and diced nuts, stirring until smooth.

5) Divide the dough in half. Shape each piece into a log about 14" long. Place the logs about 6" apart on the baking sheet and gently flatten until they're about 1 3/4" wide.

6) Bake the logs for 20 to 25 minutes. Remove them from the oven, and allow them to cool on the pan for about 30 minutes.

7) Reduce the oven temperature to 325°F.

8) Using a spray bottle filled with room-temperature water, lightly but thoroughly spray the logs, making sure to cover the sides as well as the top. Let sit for a few minutes; softening the crust just this little bit will make slicing the biscotti much easier.

9) Use a serrated knife to cut the logs into 1/2" to 3/4" slices. Cut at a 45° angle for long biscotti; cut crosswise slices for shorter biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.

10) Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry. They'll still feel a tiny bit moist in the very center if you break off a piece; but they'll continue to dry out as they cool.

11) Remove the biscotti from the oven, and transfer them to a rack to cool. Once they're cool, store airtight to preserve their texture. Biscotti can be stored at room temperature for one week; for longer storage, wrap airtight and freeze.

Yield: about 3 dozen 3 1/2" biscotti.

Reviews

1
  • star rating 09/30/2012
  • dirtroadbaker from KAF Community
  • Usually I love KAF recipes, so I don't know what happened this time. The dough was so dry once I added the flour, nuts, and ginger, that I couldn't stir it and wound up kneading it. While the finished product is not bad tasting, they have more the flavor of biscuits (the breakfast kind, not the cookies) than cookies. I will not be giving these as a gift--my intention--and I feel as if I have wasted my lovely ginger and pecans.
    I'm sorry to hear you were disappointed with this recipe. Please give us a call on the bakers hotline so that we can try to troubleshoot this for you. ~Mel
1
bakershotline

Related recipes