For the past few days, I’ve made a batch of cookie dough a day and frozen the shaped, unbaked cookies for use during the busy holidays. I have successfully frozen (I have not eaten) a batch of cowboy cookies, peanut butter cookies and ginger snaps. Today I made walnut biscotti, but the temptation to test them was so great, I baked them. “They turned out fabulous”, said the biscotti lover. (Me) These babies will be dangerous, but oh so delicious with a cup of strong, hot, black coffee. My DH doesn’t love biscotti so…these dainties are mine, all mine. LOL. They will never see the holidays.
After first baking…my halves are bit out of whack…but that doesn’t affect the wonderful taste.
Slice diagonally with sharp knife.
This shot doesn’t show the pretty golden color, but it’s still there.
This recipe is really something to crow about.
1 cut coarsely chopped walnuts
1 cup sugar
1 cup softened butter (you can use oleo)
2 teaspoons vanilla extract
2 large eggs
3 1/2 cups all-purpose flour (DO NOT USE self-rising)
1 teaspoon baking powder
1/2 teaspoon baking soda
Heat oven to 350 degrees. Spread nuts in a shallow, ungreased pan, and bake uncoverd for about 10 minutes or until golden brown.
In a large bowl combine sugar, butter, vanilla, and eggs and beat with an electric mixer on medium, or mix with a spoon until well blended. Mix baking powder and baking soda into flour and add to blended mixture. Dough will be very stiff. Hand mixers may not be up to the job, so beware, lest you burn up your mixer. Stir in nuts. Turn dough out onto a lightly floured surface and gently knead until dough holds together and nuts are evenly distributed.
Divide dough in half. Place dough on an ungreased cookie sheet and shape each half into a 10 x 3-inch rectangle. Round the edges slightly. (One standard cookie sheet will hold both halves of dough.)
Bake about 25 minutes or until center is firm to the touch. Cool biscotti on the cookie sheet for about 15 minutes and then move it to a cutting board. With a sharp knife, cut each half crosswise into 1/2 inch slices.
Place slices on an ungreased cookie sheet, laying them on a cut side. Bake for about 15 more minutes or until biscotti is crisp and light brown. (Do not place slices so that they are touching…if necessary bake in two batches.)
Immediately after removing biscotti from oven, place on a wire rack to cool.
If baking in two batches, cool the cookie sheet for a few minutes in between batches.
Until next time…
Man does not live by coffee alone. Have a biscotti. ~Author Unknown~