Rosemary & Walnut Biscotti

These biscotti are delicious on their own or as an appetizer or dessert served with creamy blue cheese and honey. Makes 24 or more cookies.

  • 1 1/2 cup coarsely chopped walnuts
  • 3 cups white whole wheat flour or all-purpose flour (or a blend of both) plus more for    
  •    rolling
  • 10 Tbls. Butter
  • 1 cup sugar, organic preferred
  • 2 large eggs
  • 1 1/2 teaspoon vanilla
  • 2 1/2 teaspoons baking powder 
  • 1/2 tsp. salt
  • 1 tsp. minced fresh rosemary
  • To serve:
  • 6 ounces good quality creamy blue cheese or gorgonzola
  • 1/4 cup honey 

Preheat a conventional oven to 325˚F

Place the walnuts on a cookie sheet in a single layer. Bake for 4 to 5 minutes or until the nuts are very lightly toasted. Remove from the oven and cool.

Add half of the nuts(3/4 cup) into a food processor and pulse to break them up. Add one cup of the flour to the processor and continue to pulse until a fine dust is formed.  The flour will prevent the nuts from becoming butter-like. It does not need to be “perfectly fine”.

In a mixer with the flat paddle attachment, cream the butter. Add the sugar to the mixer and cream it until slightly fluffy. Add the eggs one at a time and beat until incorporated and light, scraping down the bowl as needed. Add the vanilla extract, remaining 3/4 cup of chopped walnuts and the minced rosemary. Stir to blend.
Sift the remaining two cups of flour with the salt and baking powder into a small bowl or onto wax paper. Add the sifted dry ingredients to the butter-sugar mixture one cup at a time mixing just until a ball is formed.

Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12-inches long by 1-inch high. Place the logs on a parchment-lined cookie sheet and bake for 20-25 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log straight across or on a diagonal into 1/2 to 1-inch thick pieces. Put the cookies back on the cookie sheet, cut side down, and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Cool completely. Store cookies in an airtight container 

  • To serve with the cheese, spread each cookie with blue cheese and drizzle lightly with honey.
  • Pistachios or slivered almonds can be substituted for walnuts. I like 100% all-purpose white flour with pistachios and almonds but my favorite is the white whole wheat (from King Arthur Flour for example) with the walnuts.

Adapted from a recipe by Monica Pope