Walnut biscotti

Walnut biscotti

A la Grecque
Mark Roper

Biscotti are always useful to have on hand. They keep in an airtight container for a week or more (if you don’t eat them all at once) and they are perfect with a mid-morning coffee.

I particularly like the combination of walnuts, brandy and spices in this recipe, but you can change the combination of nuts and spices to taste. For instance, pistachio nuts are good with fennel seeds or with a mixture of ground and crystallised ginger. Just make sure the pistachios are unsalted.


Quantity Ingredient
200g unsalted butter
200g caster sugar
2 eggs
1 tablespoon brandy
1 teaspoon vanilla essence
440g plain flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
200g toasted walnuts, chopped
1 egg, beaten


  1. Preheat the oven to 180ºC and grease and line a baking tray.
  2. Beat the butter and sugar in an electric mixer until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the brandy and vanilla.
  3. In another bowl, sift the flour with the baking powder and spices then fold it into the egg mixture. Stir in the walnuts and form the dough into a round. Tip it out onto a floured work surface and knead briefly to form a ball. Divide into two even pieces and shape each into a 40 cm x 5 cm log.
  4. Transfer the two logs onto the baking tray and brush each with a little beaten egg. Bake for 25 minutes then remove from the oven and cool on the tray.
  5. When cool enough to handle, slice each log into 3 cm slices on a diagonal. Arrange on the baking trays and return to the oven for 7–10 minutes until golden brown on both sides.
  6. Cool the biscotti on a wire rack and store in an airtight container for 1–2 weeks.
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