Walnut Crunch Biscotti

Ingredients

• 6 tablespoons butter, (melted)
• 2/3 cup sugar
• 1/2 teaspoon salt
• 3 teaspoons vanilla extract
• 1 1/2 teaspoons baking powder
• 2 large eggs
• 2 cups all purpose flour
• 1 cup walnut halves, (toasted)
• 2 cups confectioner's sugar
• 2 tablespoons milk

Instructions

1. 1

   Preheat your oven to 350°F. Line a baking sheet with parchment paper. Set aside.

2. 2

   In a mixing bowl, beat together the butter, sugar, salt, vanilla extract, and baking powder until well combined and creamy.

3. 3

   Beat in the eggs.

4. 4

   Add the flour and beat until just mixed in.

5. 5

   Lastly, stir in the walnuts.

6. 6

   Turn the dough out onto a prepared baking sheet and form it into a log. (Dust your hands with cocoa; dough is a bit sticky!)

7. 7

   Form the log into a rectangle shape that is roughly 4" wide and 12" long.

8. 8

   Bake for 30 minutes. Remove from the oven and place the baking sheet on a wire cooling rack so that air can circulate. Allow to cool for 5 minutes.

9. 9

   Using the parchment paper, slide the log onto a large cutting board. Slice into 1/2" slices across the width of the log.

10. 10

    Place slices back onto a parchment-lined baking sheet, cut side down. Bake for 10 minutes. Flip the biscotti over and bake for 10 minutes more.

11. 11

    Remove from the oven and allow the biscotti to cool on the baking sheet for 3-5 minutes. Transfer to wire cooling rack to finish cooling completely.

12. 12

    --- For the Optional Glaze: ---

13. 13

    Whisk the confectioner's sugar and milk together until smooth. With all of the biscotti standing on end on a wire cooling rack with a catch tray underneath, use a spoon to spoon the glaze over the tops of the biscotti, allowing the glaze to trickle down the side. Allow the glaze to fully harden before packaging.

14. 14

    Package biscotti for gift-giving or pile into a food-safe container. Leave at room temperature, or freeze until needed for up to 3 months.