It's Day 5 of The 12 Days of Christmas Cookies! If you're new to my site and wondering what's going on, Kathy (Bermuda Onion) and I decided to host a virtual cookie swap. To get things started, we are taking turns posting some of our favorite cookie recipes.Today, I am going to share with you a recipe for Walnut-Pepper Biscotti, that at first sounds a little strange, but I promise is absolutely delicious! These cookies are just as good with coffee and tea as they are with red wine. But I have to warn you, the pepper does give them a little kick!
WALNUT-PEPPER BISCOTTI
1 3/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 teaspoon freshly ground pepper
1/2 cup unsalted butter (room temperature)
1 cup sugar
2 large eggs (room temperature)
2 teaspoons grated orange peel
1 1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups walnuts (lightly toasted and chopped)
Stir 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.
Butter and flour 2 baking sheets.
Divide dough into 3 pieces.
Using lightly floured hands, roll each piece until 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 18 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. Flip over about halfway through.
Transfer to racks and cool.
Store in airtight container.
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 teaspoon freshly ground pepper
1/2 cup unsalted butter (room temperature)
1 cup sugar
2 large eggs (room temperature)
2 teaspoons grated orange peel
1 1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups walnuts (lightly toasted and chopped)
Stir 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.
Butter and flour 2 baking sheets.
Divide dough into 3 pieces.
Using lightly floured hands, roll each piece until 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 18 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. Flip over about halfway through.
Transfer to racks and cool.
Store in airtight container.
These sound delicious! I may have to make them for a cookie swap I'm going to on December 12.
ReplyDeleteThese sound heavenly for an afternoon treat with tea or after dinner with wine. I have a cookie swap on Dec. 6, and I agree with Kathy, these may be the ones I pick. I haven't fully decided yet.
ReplyDelete