Every family has their food favorites, items they go back to time and again, for whatever reason. Comfort, tradition, memories, what have you. One of my family’s food favorites are my biscotti. They aren’t too sweet, last a long time and can be eaten for breakfast or dessert. Easy to make…difficult to keep for long!
1.5 cups walnuts, toasted and roughly chopped
16 tablespoons unsalted butter, softened
1.5 cups sugar
4 eggs
2 teaspoons vanilla extract
2 tablespoons brandy
4.25 cups flour
3 teaspoons baking powder
.5 teaspoons salt
Preheat the oven to 325 degrees. You can toast the walnuts in the oven at 350 degrees and then reduce the to 325, or pop them in the toaster oven.
Cream the softened butter with the sugar in a stand mixer using the paddle attachment. Add the eggs and mix well. Add the vanilla and brandy and combine.
In another bowl, stir together the flour, baking powder and salt. Add to the butter mixture along with the chopped nuts. Combine but don’t over mix.
Place the dough mixture on to a lightly floured surface and divide into four equal parts. Roll each part into cylinders about 1.5 inches wide and 12 inches long. Bake two per baking sheet, placing them about 2.5 inches apart, for about 25 minutes apart or until lightly browned on top. Remove from the oven and let cool for a few minutes.
Carefully slice each cylinder on the diagonal into cookies about .5 inch wide. Return them to the baking sheet, cut surfaces down. Bake for 10 minutes, until the tops are lightly browned. Let cool and store in an airtight container.
A few ideas:
I have made them with bourbon and pecans instead of brandy and walnuts. I have put reconstituted cranberries in as well for a little red during the holidays. Get creative with your combinations…you never know!
My family like the cookies a little darker than “lightly browned”, so I leave them in a little longer.
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