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Walnut and Anise Biscotti
By Trent Page
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Delicious and simple walnut biscotti recipe with Middle-Eastern flavors from Israel. Anise seed adds a distinctive taste to these biscotti and makes every bite out of this world.
In bowl beat butter and sugar with hand mixer until pale and fluffy. Beat in eggs until well combined. In small bowl whisk together flour and baking powder, walnuts, dried cranberries, anise and lemon zest. Add to butter mixture and mix well. Shape dough into a large, slightly flattened log, about 4-inches x 12-inces.
Arrange on a parchment-lined baking sheet and bake in center of preheated oven until golden, approximately 30 minutes. Let cool for 15 minutes and slice into 1/4-inch thick slices (diagonally for longer cookies or straight across for smaller).
Return biscotti to baking sheet, cut side down, and bake for an additional 10 minutes. Flip to other side and bake 10 minutes longer, or until completely dry.
These rich, chocolatey brownies will stack up against the best of them—and they just happen to include shredded sweetpotatoes. It goes without saying (we hope!) that sweetpotatoes add fiber and nutrients. But perhaps even better, they help make the brownies decadently moist and tender.
Sweet dates stuffed with a trio of creamy cheeses and topped with walnuts make a perfect combination. Serve them as an hors d’oeuvre with a drizzle of honey or a sprinkle of flaky sea salt or just keep some on hand for an easy, make-ahead snack.
This three-ingredient snack includes a combination of sweet, chewy dates, creamy walnut butter and crunchy California walnuts—a real treat to make and eat!
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