Beer makes batters better, meat more tender, and sauces more flavorful.
Walnut Pepper Biscotti
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- #21326
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 tablespoon black pepper
1/2 cup butter
1 cup sugar
2 egg
2 teaspoons orange peel, grated
1 1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cup walnuts, lightly toasted & chopped
directions
Sift first 4 ingredients into medium bowl. Mix in pepper. Using electric mixer, cream butter in another bowl until light. Gradually add sugar and beat until fluffy.
Mix in eggs one at a time. Mix in orange peel and vanilla and almond extracts. Mix in walnuts. Add dry ingredients and mix just until blended. Cover dough with plastic wrap and refrigerate until well chilled. (Can be prepared one day ahead.)
Preheat oven to 350 degrees F. Butter and flour 2 baking sheets.
Divide dough into 3 pieces. Using lightly floured hands, roll each piece into 1 1/2 inch diameter log on lightly floured surface.
Arrange 2 logs on one sheet, spacing 5 inches apart. Arrange third log on second sheet. Bake until logs are light brown, about 20 minutes (logs will spread during baking). Cool slightly on pan. Cut logs crosswise on diagonal into 3/4 inch wide slices. Turn cut side down on baking sheet.
Bake until golden brown, about 15 minutes.
Transfer to racks and cool. Store in airtight container.
added by
rwwest
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 6, 2008
This delicious biscotti takes a little time, but is well worth it. It has become a family favorite - especially good with coffee. The pepper, orange, almond, and walnuts combine in a subtle blend of flavors. By popular request I triple the amount of pepper and use coarse ground. If you like a little kick to your treats you will enjoy this biscotti.