Walnut Pepper Biscotti

Pairs Well With

Makes about 6 dozen cookies.


1 ¾ Cup all purpose flour
½ t baking soda
½ t baking powder
1/8 t salt
1 ½ t freshly ground black pepper
½ cup (1stick) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1t orange extract
1 ½ t vanilla extract
¼ t almond extract
1 ½ cups walnuts, coarsely chopped


Blend the first five ingredients in a medium bowl using a whisk. Using electric mixer with a paddle, cream butter in another bowl until light. Gradually add sugar and beat until fluffy. Mix in eggs one at a time. Mix in orange, vanilla and almond extracts.   Mix in walnuts. Add dry ingredients and mix with spoon until blended. Cover dough with plastic wrap and refrigerate until well chilled. (Can be prepared one day ahead.)
Preheat oven to 350 degrees. Spray 2 baking sheets with Pam. Lightly flour a work surface. Divide dough in quarters and form into four logs about 2 inches wide by 12 inches long.   Bake one sheet at a time unless you have a convection oven. Place on cookie sheets a few inches apart and bake for 14-15 minutes until lightly browned and done to the touch (dry). Take out and cool. With spatula, take off of baking sheet and cut slices diagonally, about ½ inch wide. Place cut side down on baking sheet and bake for another 7 minutes. Turn over and bake another 5 minutes, without browning them too much. Cool completely and store in airtight container.