Christmas biscotti with cinnamon and walnuts

12 servings

60 minutes

Christmas biscotti with cinnamon and walnuts embody the warmth and coziness of Italian cuisine. Their history dates back to Medieval Italy, where biscotti were valued for their crunchy texture and long shelf life. In this version, the spicy aroma of cinnamon intertwines with the rich flavor of walnuts, while candied orange peel adds a refined citrus note. During the double-baking process, biscotti acquire their signature crunchiness, making them perfect for dipping in coffee, tea, or sweet wine. They will be a wonderful addition to winter holidays, filling the home with the aromas of spices and creating a sense of family comfort. A simple yet exquisite dessert that will surely win the hearts of Italian pastry lovers.

Energy value per serving

• Calories: 137.4
• Proteins: 2.9g
• Fats: 6.3g
• Carbohydrates: 17.4g

Ingredients

• Olive oil: 60 ml
• Sugar: 50 g
• Chicken egg: 2 pc
• Wheat flour: 210 g
• Salt: to taste
• Baking powder: 1 tsp
• Cinnamon: to taste
• Walnuts: to taste

Cooking steps

1. Preheat the oven to 180 degrees.

2. We beat olive oil and sugar with a mixer, add eggs, and beat again.

   Required ingredients:

   • Olive oil: 60 ml
   • Sugar: 50 g
   • Chicken egg: 2 pieces

3. Next are baking powder, cinnamon, and salt (mix well), then add flour.

   Required ingredients:

   • Baking powder: 1 teaspoon
   • Cinnamon:  to taste
   • Salt:  to taste
   • Wheat flour: 210 g

4. At this stage, it will likely be necessary to give up the mixer and switch to working with a spoon, as the dough will be thick, though not so thick that it can't be handled by hand.

5. Add coarsely chopped walnuts and diced candied orange peel, and mix to evenly distribute the filling throughout the dough.

   Required ingredients:

   • Walnuts:  to taste

6. We line the baking tray with parchment paper. Since the dough is sticky, it's best to moisten your hands before working with it.

7. We take about half of the dough, transfer it to a baking sheet, and shape it into a log.

8. Wet our hands again and repeated the operation with the second part of the dough. Place the tray in a preheated oven for about 25 minutes until the dough is baked and a golden crust appears.

9. Take out the baking tray and let the biscotti cool slightly (5-10 minutes, so they can be handled).

10. After that, carefully cut the log into sticks, turn each stick on its side, and place them in the oven for another 10 minutes.

11. The most patient can take a third step: take the biscotti, flip it to the other side, and bake for another 10 minutes.