I looked at recipes for walnut biscotti on the internet and found many that included a bit of anise. That sounded good to me. The recipes call for extract of anise, but I have dried star anise in the house and it's very easy to grind one of them up in the mortar and pestle and add it to the recipe. And the fresh walnuts we've been getting are delicious when shelled and toasted and used in place of the almonds. So here's my basic biscotti recipe. You can alter it however you like.
Place in a shallow pan and toast in a preheated 180º (350ºF) oven for about 10 minutes:
- 3/4 cup whole almonds or walnuts, shelled
- 3 eggs
- 1 tsp vanilla
- 1/4 tsp. almond extract and/or anise extract
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp. baking soda
- a dash of salt
Transfer the two logs onto a rack and let them cool for 5 to 10 minutes. Put them on a cutting board and, using a serrated knife, cut them at a 45º angle into slices 1/2 inch thick.
Put the slices back on the baking sheet and return them to a 135º (275ºF) oven for 20 to 25 minutes to toast them. After they cool, store them in a tightly closed tin.