Walnut Biscotti

Let's Cook

1. Step 1.

   Preheat the oven to 325°F. Line a large baking sheet with parchment paper. In a medium bowl, whisk together 2 cups all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon kosher salt; set aside.

2. Step 2.

   In a large bowl, using an electric mixer on medium speed, beat ½ cup (1 stick) unsalted butter (at room temperature), ⅓ cup granulated sugar, and ⅓ cup packed brown sugar until light and fluffy, about 3 minutes. Add 2 large eggs one at a time, beating well after each addition. Beat in 1 tablespoon pure vanilla extract. Reduce mixer speed to low and gradually add the flour mixture, mixing until just incorporated. Stir in 1 cup toasted chopped walnuts.

3. Step 3.

   Divide the dough in half. On the prepared baking sheet, shape each half into a log about 1½ inches wide, spacing the logs 3 inches apart.

4. Step 4.

   Bake the logs until golden brown, about 30 minutes. Let the baking sheet cool on a wire rack for 5 minutes.

5. Step 5.

   Slide the logs onto a cutting board. Using a serrated knife, cut each log crosswise into ½-inch-thick diagonal slices. Place the slices cut side down on the same baking sheet. Bake until golden brown and crisp, 20 to 25 minutes. Let the biscotti cool completely on the baking sheet on a wire rack.

6. Step 6.

   If desired, melt 12 ounces white chocolate and dip half of each cookie into the melted chocolate. Place the dipped cookies on parchment paper to set. Store in airtight containers (layered with parchment paper if dipped) at room temperature for up to a week or in the freezer for up to a month.