Walnut Orange and Black Pepper Biscotti
Infused with warm, citrusy notes and a hint of peppery spice, these Walnut Orange and Black Pepper Biscotti are a sophisticated twist on the classic Italian treat. Each crunchy bite blends the nutty richness of walnuts with the zesty brightness of fresh orange zest, all balanced by a subtle warmth from ground black pepper. Perfect for gifting, dunking into a hot cup of coffee, or simply enjoying as a snack, this twice-baked biscotti recipe is as easy to make as it is impressive to serve. With simple ingredients and straightforward steps, you'll have a batch of artisanal-style cookies that offer a delightful combination of sweet, nutty, and savory flavors.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Walnuts, roughly chopped
- 1 tablespoon Orange zest (from 1 large orange)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 4 tablespoons Unsalted butter, melted and slightly cooled
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground black pepper.
Stir in the chopped walnuts and orange zest until evenly distributed throughout the flour mixture.
In a separate medium bowl, lightly beat the eggs. Add the vanilla extract and melted butter, stirring to combine.
Pour the wet ingredients into the dry ingredients. Mix gently with a wooden spoon or rubber spatula until a soft dough forms. If the dough is too sticky, add a tablespoon of flour at a time until manageable.
Turn the dough out onto a lightly floured surface. Divide it in half and shape each half into a log approximately 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving some space between them.
Bake for 25–30 minutes, or until the logs are firm to the touch and lightly golden. Remove from the oven and allow to cool for 10 minutes. Lower the oven temperature to 325°F (165°C).
Transfer the logs to a cutting board. Using a sharp serrated knife, slice them diagonally into 1/2-inch-thick biscotti pieces.
Place the sliced biscotti cut-side down on the baking sheet. Return them to the oven and bake for an additional 10–15 minutes, flipping halfway through, until the biscotti are golden and crisp.
Remove the biscotti from the oven and allow them to cool completely on a wire rack before serving. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.7 g | 179% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1414 mg | 61% | |
| Total Carbohydrate | 356.0 g | 129% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 156.9 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 227 mg | 17% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 944 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
