Biscotti Glassati alle Noci (Iced Walnut Biscuits)
A recipe for Biscotti Glassati alle Noci (Iced Walnut Biscuits) from the cookbook, The Silver Spoon: Puglia.
Servings 16 Biscotti
Ingredients
- 9 ounces (2 1/2 cups, 250 grams) shelled walnuts
- 1 3/4 cups (350 grams) caster sugar divided
- 2 egg whites divided
- pinch salt
- 1 tablespoon freshly squeezed orange juice
Instructions
- Preheat oven to 250˚F (120˚C). Line a baking sheet with parchment.
- In the bowl of a food processor, combine walnuts and 1/2 cup of the sugar. Process until finely chopped. Pour into a large bowl. Fold in 1 of the egg whites, salt, and another 1/2 cup sugar until well combined and mixture sticks together.
- Transfer to the prepared baking sheet. Use a spatula to smooth the edges and press the mixture into a rectangle about 1/4 inch (0.6 cm) thick.
- In a small bowl, whisk together the remaining 3/4 cup sugar, egg white, and orange juice until smooth. Evenly pour over the formed rectangle.
- Dip a sharp knife into cold water and cut the rectangle into 1 1/2 inch (3 3/4 cm) squares.
- Bake in preheated oven for 50 minutes. Allow to cool until hardened and gently transfer to a wire rack.