Walnut Biscotti
HB-17088 · Hand-built original · Korean
Twice-baked walnut biscotti with a deep toasted flavor from walnut powder in the dough itself. They keep a firm snap, made for dunking in coffee or tea.
KoreanDessertVegetarianEgg-free
Main ingredient: walnuts
Pairs well with: coffee, milk, black tea, vanilla ice cream
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1.8 oz walnuts
- 3.5 oz cake flour
- 3.5 oz walnut powder
- 3/4 teaspoon baking powder
- 1 pinch salt
- 3 1/3 tablespoons soy milk
- 2 tablespoons grapeseed oil
- 1.4 oz brown sugar
- 1/2 teaspoon vanilla extract
Method
- Chop the walnuts into small pieces that will show in the cut slices.
- Stir the grapeseed oil, soy milk and brown sugar in a bowl until the sugar melts into the liquid.
- Sift the cake flour, walnut powder, baking powder and salt over the wet mix and stir until the dry patches mostly disappear.
- Fold in the chopped walnuts and vanilla extract and bring the dough together.
- Shape the dough on a baking pan into a log about 8 inches long.
- Bake the log at 320°F for 20 minutes, until its surface feels firm.
- Cool the log before slicing it 1/2 to 3/4 inch thick, since warm biscotti crumble under the knife.
- Lay the slices back on the pan and bake them at 320°F for another 15 to 20 minutes until dry and crisp.
- Move the finished biscotti to a rack to cool and harden.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).