- 2 sticks, room temperature unsalted butter
- 2 cups light brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- Zest from 3 large oranges
- 2 cups rough chopped walnuts
- 1 Tbs fresh cracked black pepper (optional)
- Parchment paper for lining baking trays
Preheat the oven to 350 degrees and use a mixer to cream 2 sticks room temperature unsalted butter with 2 cups of light brown sugar.
Then add 4 large eggs, one at a time, and then add 2 tsp vanilla and the zest from 3 large oranges and turn the machine off.
Next, use a mixing bowl to combine 5 cups of all-purpose flour with 1 tsp baking soda, 1 tsp baking powder and 1 tsp salt, turn the machine on low and carefully add the flour to make the dough.
Then add 1 Tbs cracked black pepper and 2 cups rough chopped walnuts and turn the machine off as soon as the nuts are incorporated.
Divide the dough into 4 equal parts and roll each one into a long, 2-inch thick log.
Divide those up on 2 heavy bottomed parchment paper lined baking trays and place them into the preheated oven.
They'll take about 25-30 minutes to brown up during the first baking and you'll want to switch the trays from top to bottom halfway through.
Pull the trays out, turn the heat down to 250 degrees, and let the biscotti cool down enough to handle.
Then use a serrated knife to cut each one crosswise, on a slight bias, into 1 inch thick cookies placing them back onto the baking trays, flat side down, as you go.
Once the cookies are all cut, place the trays back into the oven to bake the second time.
Believe it or not, they can take another 30-45 minutes at 250 degrees during the second baking and they'll be nice and firm to the touch when they are done.
Feel free to cut this recipe in half if you like.
The term "biscotti" refers to the fact that the cookies are "twice baked".
Using a serrated knife to slice the individual cookies really helps to keep them from breaking.
Substitute other ingredients, like pistachios and a handful of dried cranberries, for the walnuts and leave out the black pepper if you like.