Biscotti Chez Panisse Recipe

• 3/4 c. Walnuts
• 8 Tbsp. Sweet butter, softened
• 3/4 c. Sugar
• 2 x Large eggs
• 1 tsp Vanilla extract
• 1 Tbsp. Cognac or possibly brandy
• 2 c. Plus
• 2 Tbsp. Flour
• 1 1/2 tsp Baking pwdr
• 1/4 tsp Salt

1. Preheat oven to 350.
2. Toast the walnuts in a baking pan for 5 min.
3. Let cold and chop them coarse.
4. Reduce the oven to 325.
5. Cream the butter with the sugar in a large bowl.
6. Beat in the Large eggs and mix well.
7. Add in the vanilla and Cognac.
8. In another bowl, stir together the flour, baking pwdr, and salt.
9. Add in to the butter mix with the minced nuts.
10. Stir just till combined.
11. On a lightly floured surface, roll the dough into cylinders about 1-1/2 inches wide and 12 inches long.
12. Place on a baking sheet about 2-/12 inches apart and bake for about 25 min, till lightly browned on top.
13. Remove from the oven and let cold for about 5 min.
14. Carefully remove the cylinders to a cutting board.
15. Slice the cookies about 1/2 inch wide on the diagonal.
16. Return them to the baking sheet, the cut surfaces down.
17. Bake for 5-10 min, till the tops are lightly browned.
18. Let cold and store in an airtight container.
19. NOTE: It is also delicious to add in about 2 tsp.
20. of anise seed to the dough!
21. /COOKIES

walnuts, sweet butter, sugar, eggs, vanilla, cognac, flour, baking pwdr, salt

Taken from cookeatshare.com/recipes/biscotti-chez-panisse-84712 (may not work)