This easy recipe is walnut biscotti perfection. Crunchy, buttery, and cozy. The perfect dipper in your favorite drink. Share the love or savor them solo. There is no judgment here.
My nonni's biscotti recipe is one of the best gifts I have ever received. I've wowed friends and family with these year-round, from the holidays to summertime. They are a bit softer than traditional Italian biscotti, giving them the perfect crunch. The secret ingredient (ahem... bourbon) adds a rich and cozy flavor. They even travel and keep well, making the perfect gift.
When hosting parties, I love serving these biscotti on a cookie platter for dessert. They go great with these 2 ingredient peanut butter cookies and lemon blueberry cookies.
If you're looking for more delicious Italian recipes, check out this espresso ice cream. You can dip the biscotti in the ice cream for a fun twist on the traditional coffee and biscotti treat, or crumble the biscotti on top! For another dessert with nuts, try this Italian almond cake that pairs very well with biscotti. Or you can add a savory snack with this Ligurian focaccia, which goes great as an appetizer for this biscotti. Biscotti is the perfect dessert for a pasta meal, like this delicious pasta al pesto or 6 cheese mac and cheese.
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Ingredients
Ingredient Notes:
- Eggs should be room temperature, since we are also using room temperature butter in this recipe.
- All-purpose flour should be measured properly for best results. I recommend using a food scale to weigh the flour in grams since this is the most accurate method. If you don't have a food scale, the next best option is to "spoon and level" the flour. Do this by lightly spooning the flour into the measuring cup, not packing it down. Once the flour has reached the top, use the back of a knife to level off the measuring cup. This method prevents you from using too much flour and should be used whenever you're baking without a food scale, not just with biscotti recipes!
- Unsalted butter should be softened to room temperature (not melted). Butter boosts the flavor and yields a slightly softer biscotti with the perfect level of crunch. I prefer to use grass-fed butter since it has a richer taste and is higher in certain nutrients, like omega 3's. But conventional butter will work just fine in this recipe.
- Cane sugar is made of sugar cane and is less processed than granulated sugar. The sugar crystals are a bit larger and have a slight golden color. I prefer to use cane sugar over granulated because it's the less processed option and I believe it has a deeper, more complex flavor.
- Bourbon elevates the flavor profile. After baking, the bourbon leaves deep notes of caramel and oak that add a cozy depth to the flavor and aroma. I prefer to use Knob Creek since it has a smooth, rich flavor, but other types of bourbon will work.
- Chopped walnuts add a rich, nutty flavor and a satisfying crunch. Walnuts also contain antioxidants and omega-3s that support heart health and reduce inflammation. Although biscotti aren't necessarily known for being a healthy food, everything in balance, right?
See recipe card for quantities.
Substitutions and Variations
- Granulated sugar: instead of cane sugar you can substitute with the same amount of granulated sugar.
- Different mix-ins: the chopped walnuts can be substituted for a different nut of your choice. Some delicious options are chopped almonds, pecans, or pistachios.
- Omit the bourbon: leave this ingredient out if you prefer not to use it.
Instructions
Step 1: In a medium bowl, whisk the flour, baking powder, and salt.
Step 2: In a large bowl using a handheld or standing mixer, mix the butter, cane sugar, eggs, vanilla, and bourbon until combined.
Step 3: Add the dry ingredients to the wet ingredients, mixing together until combined. Then stir in the walnuts.
Step 4: Shape the dough into a ball and chill for 30 minutes.
Step 5: Divide the dough in half and place onto a lined baking sheet. With lightly floured hands, shape each half into a log that is 8 inches long, 3 inches wide, and 1 inch thick.
Step 6: Bake at 350°F (177°C) for 30 minutes until the tops of the loaves are golden brown with some cracks. Let the biscotti cool on the baking sheet for 10 minutes.
Step 7: Once cool enough to handle, transfer the loaves to a cutting board and slice diagonally into ½ inch pieces with a serrated knife.
Step 8: Place the slices cut side down on the lined baking sheet. Bake for 5-10 minutes, then flip over the biscotti and bake for another 5-10 minutes. They should be lightly golden brown when done.
Equipment
- Standing or handheld mixer
- Baking sheet lined with parchment or a silicone baking mat
- Mixing bowls
- Scale/measuring cups
- Measuring spoons
- Serrated knife. You can use a regular knife if you don't have a serrated one, but cut the biscotti very gently so they don't break.
- Air tight container for storage
Storage
Store the biscotti for up to 2 weeks in an airtight container. They can be frozen for up to 3 months in an airtight container or freezer bag.
See the USDA Leftovers and Food Safety guide for more information.
Expert tips
1. Chill the dough for 30 minutes before shaping and baking the biscotti. This makes the dough easier to work with. It also prevents the dough from spreading too much when baking.
2. Lightly flour your hands before handling the dough and shaping the biscotti logs. This will prevent the dough from sticking to your hands.
FAQ
Biscotti is a sliced cookie that is long and finger shaped. It has been cut from a loaf of dough and baked twice to give it a characteristic crunch.
Biscotti is a crisp and crunchy cookie, making it the perfect dipper in your favorite beverage. In Italy, biscotti is traditionally served after dinner and paired with a dessert wine like Vin Santo from Tuscany. Outside of Italy, biscotti is often served with tea, coffee, or an espresso-based drink like a latte or an americano.
Biscotti can be lower in fat and sugar than some other types of cookies. You can also add nuts that are a great source of nutrients and antioxidants, like walnuts or almonds.
Related
Looking for more delicious cookie recipes? Check out these favorites:
Pairing
This biscotti is amazing dipped in ice cream or crumbled on top. Check out these delicious recipes:
Did you make this recipe?
Leave a comment below and tag @little.nonni on Instagram!
Recipe
Walnut Biscotti
Ingredients
- 3 cups all-purpose flour *
- 1½ teaspoons baking powder
- 1 teaspoon salt
- ½ cup unsalted butter (softened to room temperature)
- 1 cup cane sugar *
- 3 eggs room temperature
- 1½ teaspoons vanilla
- 1½ tablespoons bourbon *
- 1 cup walnuts (chopped)*
Instructions
- Whisk the dry ingredients: In a medium bowl, whisk the flour, baking powder, and salt together. Set aside
- Mix the wet ingredients: Using a handheld or standing mixer fitted with a paddle attachment, mix the butter and cane sugar together on high speed until creamy, about 2 minutes. Then mix in the eggs, vanilla, and bourbon until combined, about 2 minutes.
- Combine the wet and dry ingredients: With the mixer on low speed, add the dry ingredients to the wet ingredients. Mix until combined. Stir in the walnuts.
- Chill the dough and preheat the oven: Shape the dough into a ball and chill for 30 minutes. While the dough is chilling, preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Shape the biscotti: Divide the chilled dough into two equal pieces and place on the lined baking sheet. With lightly floured hands, shape each piece into an 8 inch x 3 inch log. Gently pat down each log until it is about 1 inch thick. Ensure there is at least 4 inches between the two logs because they will spread in the oven.
- Bake the biscotti: for 30 minutes, until the tops of the loaves are lightly browned with small cracks along the top. Remove from the oven, but do not turn it off. Let the loaves cool for 10 minutes on the baking sheet.
- Cut the biscotti: Once cool enough to handle, carefully transfer the loaves to a cutting board. With a serrated bread knife, gently cut the loaves diagonally into ½ inch thick slices. Place the slices on the lined baking sheet cut side down. You may need to use two baking sheets for this step or bake the biscotti in batches.
- Bake the biscotti again: Return to the 350° (177°C) oven and bake for 5-10 minutes. Flip over each biscotti gently and bake for another 5-10 minutes. They should be lightly golden brown when done baking. All ovens are different, so watch the biscotti closely and remove them from the oven before they become too dark. Biscotti are crunchy cookies and they will harden more as they cool.Â
Video
Notes
- All-purpose flour: use a food scale to weigh in grams, or use the "spoon and level" method by lightly spooning the flour into a measuring cup (do not pack it down). Once the flour has reached the top, use the back of a knife to level off the measuring cup.
- Cane sugar:Â can be substituted with the same amount of granulated sugar
- Bourbon:Â omit if you prefer
- Walnuts:Â can be substituted with the same amount of another chopped nut, or omitted altogether
- Storage:Â in an airtight container for 2 weeks. They can be frozen for up to 3 months
- Equipment:Â standing or handheld mixer; baking sheet; mixing bowls; scale/measuring cups; serrated knife; airtight container for storage.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
See our Disclaimer for more information.
Anne
Delicious
Maria
I'm so happy that you enjoyed this recipe!
RD
This recipe is a breeze to make! The instructions are clear and easy to follow. The biscotti that this recipe makes are absolutely delicious! They have a warm, cozy flavor with just the right amount of sweetness. The crunch is perfect, not too hard, but just right for dunking in my morning coffee. I highly recommend this recipe!
Maria
Thank you, I'm so glad you enjoyed the biscotti. My favorite dipper is my morning latte!
TM
TM
I've tasted the original made by Nonni. They were delicious. I'm sure yours are excellent!
Maria
Thank you! They taste just like hers 🙂