HELEN'S BLACK PEPPER WALNUT BISCOTTI
Provided by Valerie Bertinelli
Categories dessert
Time 2h35m
Yield 30 biscotti
Number Of Ingredients 12
Steps:
- Sift together the flour, baking soda and baking powder in a medium bowl. Stir in the pepper and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until pale and light. Add the sugar and beat until light and fluffy, about 7 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Add the orange zest and vanilla and almond extracts.
- Fold in the flour mixture, then fold in the walnuts. Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or nonstick silicone liners.
- Divide the dough in half, place 1 piece on each sheet and shape each piece into a 12-inch log, about 2 inches across and 1 inch tall. Bake until the logs are baked through and lightly browned, about 35 minutes.
- Let the logs cool for about 10 minutes on the baking sheets (leave the oven on), then transfer them carefully to racks to cool 10 minutes more. Using a serrated knife, slice each log on the diagonal into 3/4-inch-thick slices. Arrange the slices cut-side down on the baking sheets and return to the oven until well toasted, 15 to 20 minutes more. Transfer the biscotti to cooling racks to cool completely. They will keep, tightly covered, up to 1 week.
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Vlad Voskag
[email protected]These biscotti are the perfect way to use up leftover walnuts.
jewel mahamud
[email protected]These biscotti are the perfect gift for any occasion. They're beautiful, delicious, and easy to make.
Fareed Khatri
[email protected]I've made these biscotti several times now, and they're always a hit. They're the perfect addition to any cookie platter.
Edward Johnson
[email protected]These biscotti are a bit time-consuming to make, but they're definitely worth the effort. They're the perfect treat for a special occasion.
Zola Francis
[email protected]I'm not a big fan of black pepper, but I still enjoyed these biscotti. The sweetness of the walnuts balanced out the spice of the pepper nicely.
Jackie Zhu
[email protected]I didn't have any walnuts, so I used pecans instead. The biscotti still turned out delicious.
Ram Narayan Mehta
[email protected]I had a hard time finding black peppercorns, so I used ground black pepper instead. The biscotti still turned out great.
Halima Ismail
[email protected]These biscotti are a bit too sweet for my liking.
Triple X Gaming
[email protected]I found these biscotti to be a bit dry.
RIFAT HOSEN
[email protected]The black pepper in these biscotti is a bit too spicy for my taste.
Joel Christ
[email protected]These biscotti are a great way to use up leftover walnuts.
Waqar Javed
[email protected]I love the crispy texture of these biscotti. They're the perfect dunkable cookie.
MD Sabikul
[email protected]These biscotti are the perfect gift for any occasion. They're beautiful and delicious.
Siddhanth Engineer
[email protected]I made these biscotti for a party and they were a hit! Everyone loved them.
Makayla Kilhefner
[email protected]Delicious!
Jazmyn PALAFOX
[email protected]These biscotti were easy to make and turned out perfectly. I'll definitely be making them again.
Tamara Richards
[email protected]I love the combination of black pepper and walnuts in these biscotti. It's a unique and delicious twist on a classic recipe.
Faridon Afshari
[email protected]These biscotti are the perfect afternoon snack. They're crunchy, flavorful, and not too sweet.
mdhanif ahmed
[email protected]I've never had biscotti with black pepper before, but I'm glad I tried this recipe. The pepper adds a nice subtle spice that pairs well with the sweetness of the walnuts.
Ajaz Umer
[email protected]These biscotti turned out amazing! The black pepper and walnut combination is unique and delicious. I also love the crispy texture.