Cinnamon Walnut Biscotti
I absolutely love any kind of biscotti so I decided to make my own variation! The real name for biscotti in Italian is Cantuccini di Prato. They originate from Prato (a small town outside of Florence) and are traditionally made with almonds and dipped in Vin Santo. The original recipe can be found in my book “Graziella’s Tuscan Kitchen.” If you like cinnamon then you will love my twist to the classic recipe!
- 3 1/2 cups flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- zest from 1 orange
- 1 stick and 2 tbs butter
- 1 1/4 cups sugar
- 4 eggs
- 2 cups chopped walnuts
- Take butter out of fridge and allow to soften.
- Preheat oven to 350 degrees.
- In a large bowl, mix all dry ingredients (plus orange zest) and set aside.
- In a separate bowl combine the butter and sugar and stir together until it is creamy. Beat in 3 of the eggs and in a small, separate bowl whisk the other egg and set aside.
- Mix the dry and wet ingredients together until completely incorporated and then add the walnuts (you may have to use your hands to get the walnuts to mix well into the dough).
- Form dough into 5-6 inch long logs (about 2 1/2 inches thick) and place on a baking sheet. Take the whisked egg and "paint" it on to the top of the logs. The egg will give the cookies a shiny appearance.
- Bake until very golden brown (approx. 25 minutes).
- Slice biscotti while still warm (place knife at a slight diagonal to cut).