Authentic Cinnamon Walnut Biscotti
Submitted by collinshammer51
Authentic Italian cinnamon walnut biscotti: twice-baked cookies with toasted walnuts, orange zest, and a cinnamon-sugar crust. Crisp enough to dip into coffee, sturdy enough to ship.
YIELD
30 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsReal biscotti are baked twice. The name itself comes from the Latin “bis-coctus," meaning twice-cooked, and that’s exactly what gives these cookies their signature dry, crackly snap. First bake forms the loaves, second bake dries the slices into hard, dunkable cookies that keep for weeks.
These are the slightly fancier cousin to plain almond biscotti. Toasted walnuts deliver buttery richness, and a tablespoon of fresh orange zest brightens the whole batch with a clean, citrusy lift that pairs beautifully with the cinnamon-sugar crust on top.
The dough is denser than cookie dough and looks underhydrated when it first comes together. Trust the recipe and keep mixing. Once the walnuts go in, you’ll get a pliable, slightly sticky dough that shapes easily into logs.
The egg wash and cinnamon-sugar topping are what separate these from plain biscotti. The wash gives a glossy, deeply browned crust, and the sweet-spicy crunch on top makes every slice feel special.
Don’t skip the second bake. That’s when the moisture leaves and the texture turns into proper biscotti, hard and crisp enough to dunk into coffee or vin santo.
Pro Tips
- Toast walnuts at 350°F (175°C) for 8 minutes before chopping for richer flavor.
- Slice the loaves while still slightly warm with a serrated knife. Cold loaves crack and shatter.
- Use a quarter inch slice for thin, crisp biscotti or half-inch for chunkier ones.
- Store airtight at room temperature for up to 3 weeks. Hold up beautifully in care packages.
Variations
- Substitute toasted almonds, hazelnuts, or pistachios for the walnuts.
- Add ½ cup dried cranberries or chopped dried apricots for fruity contrast.
- Dip the cooled biscotti halfway in melted dark chocolate for a bakery-style finish.
Ingredients
Directions
Preheat oven to 300℉ (150℃). Grease and flour baking sheet.
Using an electric mixer with a dough hook attachment, combine flour, 1 cup sugar, baking soda and powder, and salt in a large bowl until blended.
In a small bowl, whisk 2 eggs, 1 egg yolk, vanilla, and orange zest. Add egg mix to flour mix; continue beating until a soft dough forms. Turn onto a lightly floured surface.
Add walnuts and knead 3 minutes or until walnuts are evenly distributed. Divide dough in half.
On baking sheet, shape each piece of dough into a 2½ x 10-inch loaf, flouring hands as necessary. Allow 3 inches between loaves on a baking sheet.
In a small bowl, combine remaining 2 tablespoons sugar and cinnamon. In another small bowl, beat remaining egg and water. Brush loaves with egg mixture; sprinkle with sugar and cinnamon mix.
Bake 45 to 50 minutes or until loaves are lightly browned. Cool 10 minutes on baking sheet. Cut loaves diagonally into ½ inch slices. Lay cut cookies flat on a baking sheet.
Bake 15 minutes, turn cookies over, and bake 15 minutes longer. Transfer cookies to wire rack to cool completely. Store in an airtight container.
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