Nutritional Info

Nutrition Facts

Serving Size 1 (19g)

Calories 48
Calories from Fat 23 (48%)
Amount Per Serving %DIV
Total Fat 2.5g 4%
Saturated Fat 0.5g 3%
Monounsaturated Fat 1.8g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 10.9mg 4%
Sodium 48.2mg 2%
Potassium 6.7mg 0%
Total Carbohydrate 4.9g 2%
Dietary Fiber 0.3g 1%
Sugars 0.2g
Protein 1g 2%

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Recipe Description
Olive oil can be used for baking in a wide range of recipes. Use a mild flavored extra virgin olive oil. It complements many types of nuts and citrus fruits. Here is a biscotti recipe developed for an article in the Washington Post about baking with olive oil.
Prep time
20 min
Cook time
35 min
Ready In
55 min


Serves Tool

Serves To:USMetric
2 Cup(c)  walnuts, toasted
1/2 Teaspoon(t)  lemon zest, grated
1/2 Cup(c)  extra virgin olive oil
2/3 Cup(c)  sugar
2   large eggs, at room temperature
1 Teaspoon(t)  salt
1 Teaspoon(t)  baking powder
2 Cup(c)  all purpose flour


Preheat the oven to 325°F. Grease 2 large baking sheets. In a large bowl, combine the flour, baking powder and salt. In another large bowl, whisk the eggs, sugar, oil and lemon zest until well blended. With a wooden spoon, stir in the dry ingredients just until blended. Stir in the walnuts. Divide the dough into four pieces. Shape the pieces into 12 by 1 1/2 inch logs, placing them several inches apart on the prepared baking sheets. Bake for 20 to 25 minutes or until lightly browned. Remove from the oven, but do not turn it off. Let the cookies cool on the baking sheets 10 minutes. Slide the logs onto a cutting board. With a large heavy knife, cut the logs diagonally into 1/2 inch slices. Lay the slices on the baking sheets and return the sheets to the oven. Bake 10 minutes or until toasted and golden. Have ready 2 large cooling racks. Transfer the cookies to the racks. Let cool completely. Store in an airtight container up to 2 weeks.

Additional notes

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Walnut Biscotti
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