Walnut Biscotti

1. Preheat your oven to 325 degrees Fahrenheit and line a large parchment paper over cookie sheet
2. Combine baking powder, flour and salt on waxed paper
3. Beat butter and sugar until they become creamy. Add the eggs one after the other and beat them well. Stir in the walnuts once you’re done.
4. Divide the dough in half and then form 1 and a half inch wide logs of each half on the sheet.
5. Bake the dough until it turns brown.
6. Cut each log with a serrated knife. Bake for a further 25 minutes.
7. Take out when the biscotti are brown. If you like white chocolate, then dip each of your cookies in it for more sweetness. You can keep the biscotti in the freezer for up to 1 month.

Trivia

Biscotti were first created and eaten for a practical purpose. While we eat the biscuits for the taste, the reason behind their success is different. Biscotti were first baked because they could endure for a longer period and could be stored for over a week.