Recipes and Cooking Cinnamon-Nut Biscotti Be the first to rate & review! Enjoy the perfect blend of cinnamon spice and walnuts in this crunchy, delicious biscotti recipe. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on November 22, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Bake Time: 41 mins Cool Time: 15 mins Total Time: 1 hr 16 mins Servings: 30 Jump to Nutrition Facts Ingredients 2 ½ cup all-purpose flour 1 ½ cup + 4 tsp. sugar 1 ½ teaspoon baking powder 2 ½ teaspoon ground cinnamon 1 teaspoon salt 2 eggs 2 egg yolks (reserve 1 egg white) 6 tablespoon butter, melted 1 ½ cup finely chopped walnuts Directions Preheat oven to 325°F. Line two large cookie sheets with parchment paper. In a large bowl combine flour, 1 1/2 cups of the sugar, the baking powder, 1 tsp. of the cinnamon, and the salt. Make a well in center of flour mixture. In a small bowl whisk together eggs, egg yolks, and melted butter. Add to flour mixture along with walnuts. Stir until combined and mixture starts to form a ball. Gently knead dough until it comes together. Divide dough into thirds. Shape each portion into an 8-inch roll. Place two rolls about 3 inches apart on one of the prepared cookie sheets. Place remaining roll on the remaining cookie sheet. Flatten rolls to about 3 1/2 inches wide.* In a small bowl stir together the remaining 4 tsp. sugar and 1 1/2 tsp. cinnamon. Lightly beat the reserved egg white and brush rolls. Sprinkle rolls generously with cinnamon-sugar mixture. Bake on separate oven racks about 25 minutes or until rolls are firm and light brown, rotating sheets halfway through. Place cookie sheets on wire racks; cool 15 minutes. Transfer rolls to a cutting board. Using a serrated knife, cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets. Bake 8 minutes. Turn slices over; bake 8 to 10 minutes more or until crisp and light golden brown. Remove; cool on wire racks. *Tip For shorter biscotti, shape dough into 12-inch rolls and flatten to 2 inches wide. Rate it Print Nutrition Facts (per serving) 147 Calories 7g Fat 20g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 147 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 31mg 10% Sodium 128mg 6% Total Carbohydrate 20g 7% Total Sugars 11g Protein 3g Vitamin C 0.1mg 1% Calcium 27mg 2% Iron 0.8mg 4% Potassium 47mg 1% Folate, total 28.2mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.