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Prep Time: 0 Minutes Cook Time: 105 Minutes |
Ready In: 105 Minutes Servings: 24 |
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WALNUT CINNAMON BISCOTTI This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boone Estate in Midlothian, Texas in 1992. Ingredients:
2 cups flour |
1 cup plus 2 tablespoons sugar divided |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
3 eggs divided |
1 egg yolk |
1 teaspoon vanilla extract |
1 tablespoon orange zest |
1-1/2 cups walnuts coarsely chopped and toasted |
1/4 teaspoon ground cinnamon |
1 teaspoon water |
Directions:
1. Preheat oven to 300 then grease and flour a baking sheet.
2. Combine flour, 1 cup sugar, baking soda, baking powder and salt in a large bowl.
3. Mix with electric mixture attached with dough hook until blended.
4. In small bowl whisk 2 eggs, 1 egg yolk, vanilla and orange zest.
5. Add egg mix to flour mix and continue beating until a soft dough forms.
6. Turn onto a lightly floured surface.
7. Add walnuts and knead 3 minutes or until walnuts are evenly distributed.
8. Divide dough in half.
9. On baking sheet shape each piece of dough into a loaf flouring hands as necessary.
10. Allow 3” between loaves on a baking sheet.
11. In a small bowl combine remaining sugar and cinnamon.
12. In another small bowl beat remaining egg and water.
13. Brush loaves with egg mixture then sprinkle with sugar and cinnamon mix.
14. Bake 45 minutes then cool 10 minutes on baking sheet.
15. Cut loaves diagonally into 1/2 slices then lay cut cookies flat on baking sheet.
16. Bake 15 minutes then turn cookies over and bake 15 minutes longer.
17. Transfer cookies to wire rack to cool completely.
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