Description
Biscotti di Noci from Italy weave generations of family memories into a single, delightful cookie. Crumbly, nutty, and lightly sweet, these traditional treats connect your kitchen to old-world Italian kitchens with each carefully crafted bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup ground walnuts
- ½ cup unsalted butter
- ½ cup granulated sugar
- ½ cup apricot or raspberry preserves
Supporting Ingredients:
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons mini chocolate chips
Additional Seasonings and Spices:
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon or nutmeg
- ½ teaspoon grated orange zest
Instructions
- Cream ½ cup softened unsalted butter with ½ cup granulated sugar until the mixture turns pale and airy. Blend in 1 large egg and 1 teaspoon vanilla extract, whisking until completely smooth.
- Separately combine 2 cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt. Gradually incorporate the dry ingredients into your butter mixture, mixing until a soft dough develops.
- Divide the dough into two equal portions. Wrap each section in plastic film and refrigerate for 45 minutes at 40°F, allowing the dough to rest and firm up.
- In a separate bowl, combine 1 cup ground walnuts with ½ cup apricot preserves. Add ¼ teaspoon cinnamon and ½ teaspoon orange zest if your taste buds crave extra complexity.
- Dust your work surface with flour. Roll out each dough ball into a rectangular shape, approximately 1/8 inch thick and 12 inches long.
- Spread half the nut mixture across each rolled dough, leaving a ½-inch border around the edges. Carefully roll the dough lengthwise, creating a tight jelly roll shape.
- Position your oven rack in the center and preheat to 350°F. Line a baking sheet with parchment paper.
- Place the rolled logs seam-side down on the prepared baking sheet. Bake for 27-30 minutes until the edges turn golden brown.
- Remove from the oven and allow the rolls to cool for 15 minutes. Slice each roll into ½-inch thick cookies.
- Dust the cooled cookies generously with powdered sugar. Store in an airtight container to maintain their delicate texture.
Notes
- Toast nuts before chopping to enhance their rich, nutty flavor and bring out deeper roasted notes.
- Chill the dough for at least an hour to help prevent spreading and ensure a more compact, uniform cookie shape.
- Roll the log tightly when forming the cookie to prevent air pockets and create a dense, consistent texture.
- If gluten-sensitive, substitute all-purpose flour with a good quality gluten-free blend that includes xanthan gum for better binding.
- Prep Time: 40-65 minutes
- Cook Time: 25-30 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg