Twice-Baked Walnut Cookies
Twice-baked, this walnut cookie—similar to biscotti—remains crunchy to the last one in the jar.
5 cups all-purpose flour
1 tablespoon plus 1 1/2 teaspoons baking powder
4 large eggs
1 1/2 cups granulated sugar
3/4 cup butter or margarine, melted
2 teaspoons vanilla extract
1 teaspoon anise extract
1 teaspoon black walnut flavoring
1/2 teaspoon almond extract
1 cup chopped walnuts
- Preheat oven to 325°F (160°C).
- In a medium bowl, whisk together the flour and baking powder; set aside.
- In a large mixing bowl, using an electric mixer at medium speed, beat together the eggs and sugar, blending well. Add the melted butter and flavorings and blend well. Stir in flour mixture until blended. Stir in walnuts.
- Divide dough into 8 equal portions. Roll each portion into a 14-inch rope on a lightly floured surface. Place ropes 2-inches apart onto greased baking sheets.
- Bake for 25 minutes or until lightly golden. Cool 2 minutes on baking sheets.
- Increase oven temperature to 375°F (190°C).
- Slice ropes into 1/2-inch-thick slices. Place slices on baking sheets, cut side down.
- Bake an additional 10 to 12 minutes or until crisp and lightly browned. Transfer to wire racks to cool completely. Store in airtight container.
Makes 12 dozen cookies.