Orlando Murrin

Walnut-Armagnac biscotti

Preparation info
  • Makes about

    50

    • Difficulty

      Easy

Appears in
A Table in the Tarn: Living, Eating and Cooking in South-west France
A Table in the Tarn

By Orlando Murrin

Published 2008

  • About

I love biscotti, but not when they are hard as dog biscuits and break your teeth unless dunked. These are crumbly, nutty and elegant enough to serve for dessert with a glass of Gaillac doux

Ingredients

  • 75 g walnuts
  • 100 g unsalted butter, softened
  • 175 g

Method

Toast the walnuts in a 150°C (140°C fan) oven for 15-20 minutes, until they start to smell walnutty. Turn oven to 160°C (if using fan, leave at 140°C), and chop the nuts coarsely.

Cream the butter and sugar, beat in the eggs, then add the vanilla and Armagnac. In another bowl mix the flour, baking powder and ¼ tsp salt, and stir into the creamed mixture with the (cooled) nuts. On a larg