Orange Walnut Biscotti

  • Yield: 8 dozen
  • Prep: 25 mins
  • Cook: 35 mins


1/2cup unsalted butter
1/3cup vegetable oil
1/4cup milk
3-1/2cups all purpose flour
3-1/2teaspoons baking powder
1/2teaspoon salt
1-3/4cup sugar
3large eggs
1tablespoon vanilla extract
1cup toasted California walnut pieces
2tablespoons minced orange peel


  1. Melt the butter and whisk it into the milk and oil to blend them.

  2. Sift the flour, baking powder and salt together.

  3. Whisk the sugar, eggs and vanilla extract together until well blended, then add the milk mixture and continue to whisk until it is combined.  Add the walnut pieces and orange zest to the liquid ingredients, then add the liquid mixture to the dry ingredients.  Mix until a dough forms.  Wrap the dough and refrigerate it for 30 minutes.

  4. Remove the dough from the refrigerator and divide it into thirds.  Pat each portion into a rough 13×2 inch log.  Place the logs side by side, about three inches apart, on a sheetpan that has been lined with kitchen parchment.  Once the logs are on the pan, pat each log to smooth it, then bake the logs at 350F until they are golden and their tops are just beginning to crack, approximately 20 to 25 minutes.                                                                                                 

  5. Cool the logs for 10 to 15 minutes.  Cut across the loaves diagonally, dividing each log onto 3/8-inch slices.  Note:  the steeper the angle of the cut, the longer the biscotti will be.  Place the slices back on the parchment-lined pans and bake them at 325F for 15 minutes, turning the slices over halfway through the baking.  The biscotti should be crisp and golden brown.  Cool and serve. 


Recipe courtesy of Joseph Margate of the California Culinary Academy; San Francisco, California

Nutritional Info *per serving

  • Calories 690
  • Glycemic Load 30
  • Fat 33g
  • Saturated Fat 10g
  • Polyunsaturated Fat 14g
  • Monounsaturated Fat 7g
  • Cholesterol 100mg
  • Sodium 390mg
  • Potassium 170mg
  • Carbohydrate 89g
  • Fiber 3g
  • Sugars 45g
  • Protein 11g
  • Trans Fat 0.5g
  • Vitamin A 10%
  • Vitamin C 4%
  • Calcium 15%
  • Iron 20%