Walnut & Cinnamon Biscotti

Tested & Perfected Recipes

These biscotti, flavored with walnuts and cinnamon, are a nice holiday cookie and are wonderful with coffee or tea.


Many years ago, my Aunt Sharon gave me a lovely little cookbook that I have used time and again called Biscotti: Recipes from the Kitchen of the American Academy in Rome by Mona Talbott and Mirealla Misenti. It is full of delicious cookie recipes and stories that make you want to drop everything, fly to Rome and get a job baking in the American Academy kitchen.

These biscotti were inspired by one of the recipes in the book called Cantucci di Noce e Cannella (or Walnut & Cinnamon cookies). It’s a nice holiday cookie, especially for gifting, because it keeps for up to a month — and it’s wonderful with coffee, tea, fruit salads or desserts like my Baked Pears in Spiced Pomegranate Syrup.


These cookies have a few unusual ingredients, like black pepper and cornmeal. The black pepper doesn’t make the cookies peppery like you might think; it just adds a little background warmth. The cornmeal is used sparingly and adds nice texture.

What you’ll need to make Walnut and Cinnamon Biscotti


How to make Walnut and Cinnamon Biscotti

Begin by combining the flour, cornmeal, salt, pepper, black pepper, baking powder, and cinnamon.


Next, cream the butter and sugar until light and fluffy.


Add the egg.


Beat until combined, then mix in the vanilla.


Add the flour mixture and walnuts and mix on low speed until just combined.


Chill the dough for fifteen minutes, then form the dough into logs on a lined baking sheet.


Bake for 20 minutes.


Let cool for ten minutes, then transfer the logs to a cutting board and slice diagonally into 1/2-inch pieces.


Place the biscotti back on the lined baking sheet and bake for 10-14 minutes more, flipping once.


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Walnut & Cinnamon Biscotti

These biscotti, flavored with walnuts and cinnamon, are a nice holiday cookie and are wonderful with coffee or tea.

Servings: 32 cookies
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour


  • 1-1/4 cups all purpose flour, spooned into a measuring cup and leveled-off
  • 2 tablespoons fine cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons ground cinnamon
  • 5 tablespoons unsalted butter, softened
  • 2/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (4 oz) walnuts, coarsely chopped


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, pepper and cinnamon.
  3. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the egg and beat until well incorporated. Mix in the vanilla. Add the flour mixture and walnuts and mix on low speed until just combined. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
  4. Remove the dough from the refrigerator and divide it in two. Directly on the lined baking sheet, form each portion into logs about 1-1/2 inches wide and 3/4-inch tall. (If the dough is sticky, dust your hands with flour.) Leave about 4 inches of space between the logs to allow the dough to spread. Bake for 20 minutes, then remove from the oven and let cool for 10 minutes. Once cool, transfer the cookie logs to a cutting board. Using a serrated knife and a sawing motion, cut the logs diagonally into generous 1/2-inch slices. (They will look a little undercooked in the middle.) Arrange the cookies, cut side down, back on the lined baking sheet; return to the oven and cook for 5-7 minutes, until lightly golden on the underside. Remove the biscotti from the oven and flip over; cook 5-7 minutes more, until lightly golden all over. Let cool on the baking sheet completely before serving.
  5. The cookies will keep in an airtight container for up to a month.
  6. Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Shape the dough into 2 logs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with recipe. To Freeze After Baking: After the biscotti are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving. It also works well to prep your biscotti up through the first round of baking and cut them before freezing – this allows you to do more of the work ahead, and because it will already be sliced, it will take less time to defrost and bake.

Nutrition Information

Powered by Edamam

  • Per serving (32 servings)
  • Serving size: 1 cookie
  • Calories: 77
  • Fat: 4g
  • Saturated fat: 1g
  • Carbohydrates: 9g
  • Sugar: 4g
  • Fiber: 0g
  • Protein: 1g
  • Sodium: 45mg
  • Cholesterol: 10mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Great Recipe! Simple and so flavorful. A family favorite!

    • — Susan on January 2, 2020
    • Reply
  • Amazing! Your biscotti recipes are perfect.

    • — Nino on December 9, 2019
    • Reply
  • Loved this recipe! My Aunt used to make these special for me. She passed away earlier this year and we couldn’t find her recipe. I found this one, made them last weekend and really loved them. In fact, if I keep sneaking them, we won’t have any left for Christmas Eve!

    • — Martha on December 20, 2018
    • Reply
  • Great recipe! I might be tempted to reduce the sugar a bit as I find them a little sweet. And I will definitely double the recipe when I make them again as these biscotti are smaller than the chocolate biscotti in your other recipe. But overall – a really nice biscotti.

    • — Kathy on September 3, 2018
    • Reply
  • Made these biscotti tonight and they were absolutely scrumptious!! Reminded me of the ones we had in Italy just recently! Jen- if I were to make a pistachio biscotti, how would you change this recipe? I want to try all sorts of flavours now! Thanks for always making my belly happy!

    • — Shazeen on August 30, 2018
    • Reply
    • So glad you liked them, Shazeen! I think you could just replace the walnuts with pistachios. You might also add a bit of orange zest, if you like that flavor combination. Also, have you tried the almond biscotti from my cookbook? They are my very favorite.

      • — Jenn on September 1, 2018
      • Reply
  • I am thinking about making these for Thanksgiving and I wanted to find out if it is possible to omit the walnuts? Love all your recipes. Thank you

    • Sure – hope you enjoy!

  • Hi,

    I have made a ton of recipes from your site and they all turn out beautifully.

    However, I made these tonight and the texture of the dough didn’t seem right. It was so crumbly/difficult to work with…They’re in the oven now, hopefully they still turn out!

    Could it be because the butter was too cold? I took it out of the freezer and was a bit impatient, so it probably wasn’t “softened”.

    thanks 🙂

    • Hi Chloe, Yes, I suspect it was because the butter was too cold. If you’d like to soften butter more quickly, you can cut the stick into a few chunks and microwave it on very low power until it softens a bit.

  • Hi
    This is the second time that i have tried the recipe. The flavor is wonderful. The first time they came out amazing, the second time the taste was the same, however they went in as two logs and came out as pancakes what could I have done wrong?

    Thank you

    • Hi Wendy, Is it possible you left out the baking powder?

  • Hello, I am a huge follower of your blog. Quick question on this recipe. If cornmeal is not available can we skip it or substitute it? what would be the change in the taste?

    • Hi Mohit, I’m glad you like the blog! Sure, you can just replace the cornmeal with extra flour. The taste will remain the same, but the texture will be slightly different. (The cornmeal adds a slight “graininess” that I like.) I think you’ll still really enjoy them!

  • I baked some a few days ago and they were very tasty. Definitely will make it again. Your website is the one I turn to when I am looking for baking or cooking ideas. You’re the best. Can hardly wait for your book to publish. It will definitely be added to my other collections. Thank you again for sharing your great recipes.

  • These were absolutely delicious! I used pecans instead, and they were a hit. I will definitely make them again. And I like that they aren’t overwhelmingly sweet. Thanks!

  • This recipe for walnut cinnamon biscotti was a treat. it is sweet and crunchy and tastes great with a cup of coffee. I gave a bag full of this biscotti to another teacher and she was excited to have home made biscotti. She told mea few days later She did not share with her family because it Is her special scrumptious treat. Thank you a wonderful easyt to follow recupe.

    • — Michele Nastarin
    • Reply
  • I just made these and they are absolutely delicious and so easy. This recipe is a keeper and I’m sure I’ll be making these all the time. Thanks Jenn!

  • A new favorite to go with morning coffee. I’ve shared these with co-worker and he raved about them. I’ve made them twice in less than a week now.

  • I made a batch of these today. They were so good I made another!

    • Glad you enjoyed them and thanks for being the first to review!

  • I can’t wait to try these – the black pepper and corn meal intrigue me. I will add one suggestion though – I alost exclusively bake biscotti in my household over traditional cookies, and for my 2nd baking, I just slice the cooled log and spread out the log so the biscotti pieces are standing up – if you bake on convection, this eliminates the flipping step during round two!

  • Hi Jen. This recipe looks delicious and I’m eager to make it for Christmas. My question is about the size of the logs; the recipe states making them 1 1/2 inches wide but only 3/4 of an inch tall? I know that can’t be correct.

    • Hi Cathy, It’s correct; they spread to about 3 inches wide. It’s hard to tell from the photo but they are smaller than your typical coffee shop biscotti. If you want longer cookies, you can make the logs a bit wider and slice more on a diagonal.

      • I guess what I should have asked was what the approx. length of each log should be. Sorry about that. No coffee = not awake yet 🙂 Thanks Jenn!

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