Black Pepper Walnut Biscotti

My mother's recipe and the best biscotti recipe I've ever tried. The kick of black pepper balanced by the brightness of the orange, balanced by the warmth of the walnuts. Plus the perfect texture. Chef's kiss!


  • 1 ¾ cup flour

  • ½ tsp baking soda

  • ½ tsp baking powder

  • 1/8 tsp salt

  • 1 ½ tsp freshly ground black pepper

  • ½ c butter (room temperature)

  • 1 cup sugar

  • 2 eggs (room temperature)

  • 2 tsp grated orange peel

  • 1 ½ tsp vanilla extract

  • ¼ tsp almond extract

  • 1 ½ cups walnuts, toasted and coarsely chopped


Phase 1

  1. Sift flour, baking soda, baking powder and salt into medium bowl.  Mix in pepper. 
  2. In separate mixing bowl, cream butter until light. Add sugar, beat until fluffy. 
  3. Mix in eggs, orange peel, extracts and walnuts.  Add dry ingredients and mix just until blended. 
  4. Cover dough with plastic wrap and refrigerate until chilled. (Can do one day ahead.)

Phase 2

  1. Preheat oven to 350 degrees. 
  2. Butter and flour 2 baking sheets. Divide dough into 3 equal pieces. Using lightly floured hands, roll each piece into 1½ inch wide logs. Put logs on the sheets diagonally about 5 inches apart. You'll have two logs on one sheet and one log on the other.
  3. Bake until light brown (about 20 minutes.)  Cool slightly on pan.
  4. Cut logs crosswise on diagonal into ¾ wide slices. Choose an angle to cut on based on how long you want your biscotti. Arrange biscotti with the cut side down on warm baking sheets and bake until golden brown on edges, about 15 mins.
  5. Cool on racks and enjoy!