Chez Panisse Walnut Biscotti

 
                                                 Chez Panisse Walnut Biscotti

 3/4 cup walnuts

 8 Tbsp. unsalted butter, softened

 3/4 cup sugar

 2 eggs

 1 tsp. vanilla extract

 1 Tbsp. Cognac or brandy (optional)

 2 cups plus 2 Tbsp. all-purpose flour

 1 1/2 tsp. baking powder

 1/4 tsp. salt


Preheat oven to 350 degrees.

     Toast the walnuts in a baking pan for 5 minutes. Let cool and chop them coarse. Reduce the oven to 325 degrees.

     Cream the butter with the sugar in a large bowl.

 Beat in the eggs and mix well.

Add the vanilla extract, and Cognac or brandy(optional).

In another bowl, stir together the flour, baking powder, and salt.

Add to the butter mixture with the chopped nuts.

 Stir just until combined. 

On a lightly floured surface, roll the dough into cylinders about 1 1/2 inches wide and 12 inches long.

Place on a baking sheet about 2 1/2 inches apart and bake for about 25 minutes, until lightly browned on top. Remove from the oven and let cool for 5 minutes.

Carefully remove them after baking to a cutting board. Slice the cookies about 1/2 inch wide on the diagonal. Return them to the baking sheet, the cut surfaces down. Bake for 5-10 minutes, until tops are lightly brown. Let cool and store in airtight container.

Makes 3 1/2 dozen 4-inch long cookies. Dip in melted chocolate if desired.