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Twelve walnut biscotti assorted on a metal cooling rack with a latte to the side.
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5 from 4 votes

Walnut Biscotti

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. 
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Italian
Keyword: walnut biscotti
Servings: 24 biscotti
Calories: 165kcal
Author: Maria D'Errico

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)*
US Customary - Metric

Instructions

  • Whisk the dry ingredients: In a medium bowl, whisk the flour, baking powder, and salt together. Set aside
    A glass bowl with flour, baking powder, and salt whisked. A whisk is in the bowl.
  • 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.
    A glass bowl with butter, sugar, eggs, vanilla, and bourbon mixed.
  • 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.
    A glass bowl with the wet and dry biscotti ingredients combined and the walnuts mixed in.
  • Chill the dough and preheat the oven: Transfer the dough to a lightly floured surface and shape it into a ball. Then chill the dough 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.
    A large glass bowl with a ball of biscotti dough placed on a marble countertop.
  • 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.
    Two logs of biscotti dough placed diagonally on a metal baking sheet lined with parchment paper.
  • 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.
    Two baked loaves of walnut biscotti on a metal baking sheet lined with parchment paper.
  • 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.
    A hand holding a serrated knife is slicing biscotti loaves on a wooden cutting board.
  • 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. Allow to cool completely before serving. Enjoy!
    Sixteen slices of baked biscotti on a baking sheet lined with parchment paper.

Video

Notes

  1. 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.
  2. Cane sugar: can be substituted with the same amount of granulated sugar
  3. Bourbon: omit if you prefer
  4. Walnuts: can be substituted with the same amount of another chopped nut, or omitted altogether
  5. Storage: in an airtight container for 2 weeks. They can be frozen for up to 3 months
  6. Equipment: standing or handheld mixer; baking sheet; mixing bowls; scale/measuring cups; serrated knife; airtight container for storage.

Nutrition

Serving: 1biscotti | Calories: 165kcal | Carbohydrates: 21g | Protein: 3.2g | Fat: 7.8g | Saturated Fat: 2.9g | Trans Fat: 0g | Cholesterol: 33.4mg | Sodium: 107.3mg | Fiber: 0.8g | Sugar: 8.2g
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