Cinnamon Walnut Biscotti

TOTAL SHARES 254

“Cooookie, Cooookie, Cooookie, Coooo-keys” as my son likes to say.  The funny thing is we don’t really give him many cookies.  Although he has a serious cracker addiction, he has only had three or four different types of cookies in his short life – and only a handful of each of those cookies.  But with Cookie Monster making an ever-increasing appearance in our household, cookies have become much more important.

This Biscotti was born out of my desire to please myself, my husband, and my son with a sweet treat everyone would love.  My husband loves coffee and was in the mood for a cookie he could dip into his afternoon coffee (read: sixth cup) at work.  My son, well, yeah, we covered that – he is just a little past two, loves the word cooookie, adores walnuts and will pretty much eat anything that is crunchy.  Me, I didn’t want these cookies to be more than 2 Points Plus, needed for them to be relatively easy to throw together and desired a crunchy Biscotti that still had enough give when you bite it that you weren’t going to break a tooth.  Complex household right?

Well, I am happy to report that in all of our high-maintenance glory we have a huge success – these Biscotti are fantastic! I hope your family loves them as much as mine.

NOTES:

  • I used King Arthur Flours and Organic Sugar.
  • You really want to let these cool all the way before storing them or they will lose their crunch.  The only problem with that is that they sit out on the counter all afternoon and slowly get devoured by hungry cookie monsters.

5.0 from 3 reviews
Cinnamon Walnut Biscotti
 
Prep:
Cook:
Total:
 
2 Points Plus Per Serving -- Recipe Makes 32 Biscotti
By:
Serves: 32
Ingredients
  • 1 cup unbleached white whole wheat flour, room temp
  • 1 cup unbleached all-purpose flour, room temp
  • ¾ cup sugar
  • 1.5 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 1 cup walnuts, coarsely chopped
  • 2 tablespoons unsweetened almond milk
  • 3 large eggs, room temp
  • 2 tablespoons Earth Balance Buttery Spread (or Pastured Butter), melted
  • 2 teaspoons vanilla extract
Instructions
PREP:
  1. Set oven rack to middle position and preheat oven to 350F.
  2. Measure flours, sugar, baking powder, cinnamon, salt, almond milk, vanilla and butter. Finally, coarsely chop walnuts.
  3. In a large bowl, combine flours, sugar, baking powder, cinnamon and salt. Stir to combine and proceed to stir in chopped walnuts.
  4. Place Earth Balance in microwave for 30 to 45 seconds and melt completely.
  5. In another bowl, whisk almond milk, eggs, melted Earth Balance and vanilla.
  6. Slowly pour wet ingredients into dry, mixing until fully incorporated (don't over mix).
  7. Line a baking sheet with parchment paper. Grab some all purpose flour and lightly flour a work surface. Place dough on work surface and divide in half.
  8. Lightly flour your hands and form each dough section into an oval log. Place 4 to 6" apart (they need to spread) on the baking sheet.
COOK:
  1. Bake 25 to 30 minutes until logs feel firm to touch (I baked for 25 min). Pull out baking sheet (leave oven on) and let cool for 10 minutes.
  2. Transfer logs to work surface and proceed to slice. If you want evenly sized Biscotti, cut them as follows: (resulting in 16 slices per log) (quarters) (half quarter in half) (halves again)
  3. Transfer back to baking sheet (don't need a lot of room between them) and bake for 10 minutes.
  4. Flip each Biscotti to other side and bake an additional 15 minutes.
  5. Remove from baking sheet to a cooling rack and allow to cool completely before storing in an airtight container.
  6. I recommend a layer of parchment or wax paper between each layer. Enjoy!

Inspired By: Cantuccini, Classic Tuscan Biscotti from Cookies Unlimited by Nick Malgieri

TOTAL SHARES 254

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Comments

  1. says

    I acquired a bunch of walnuts and found your recipe which looks yum. It’s currently in the oven but it seemed too moist. I couldn’t mould them then transfer to the tray cause it was just too sticky and wet. I had to just plonk onto the lined tray. I followed the recipe perfectly.. Can you think why that might be?

    • EverydayMaven says

      Hi Amy,
      I can’t imagine what it could be. I have made this recipe countless times and never had that issue. Is it possible you poured more than 2 Tablespoons of almond milk in the batter? Hmmm, I hope they cook up for you. Good Luck!

      • says

        I am pretty sure I just did 2 (only had standard milk not almond). Well they smell good, we will se how they go! Thanks!

  2. Lianne says

    I made a batch of these earlier in the week and they mysteriously disappeared in no time. The cinnamon and walnut combination was delicious (I didn’t think I’d like the walnuts – surprise!). I used almond milk, as per the recipe, but I don’t always have this in-house. Does regular milk work as a substitute? Thanks for another tasty, easy and healthy recipe.

    • EverydayMaven says

      Those can easily disappear 😉
      You can use any kind of milk you have as a substitute. You are welcome – so glad you all enjoyed them!

    • EverydayMaven says

      Thanks Katerine! They are always gone within 24 hours so I am thinking I need to start doubling the batch :)

  3. Cassandra Bishop says

    Yum! I cannot describe how much I love Biscotti AND Cinnamon. It’s my favorite spice! These look delicious.

    • EverydayMaven says

      After trying a bunch of different whole-wheat and white-whole-wheat flours, I think it really makes a huge difference!

    • EverydayMaven says

      oooohhhhh Sarah I have to check those out! These don’t taste healthy – they are so yummy :) When it comes to using whole wheat flour for baking – I swear by King Arthur White Whole Wheat.

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