Walnut-Armagnac biscotti from A Table in the Tarn: Living, Eating and Cooking in South-west France b
I love biscotti, but not when they are hard as dog biscuits and break your teeth unless dunked. These are crumbly, nutty and elegant enough to serve for dessert with a glass of Gaillac doux
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Ingredients
- 100 g unsalted butter, softened
- 175 g sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp Armagnac
- 300 g plain flour
- 1½ tsp baking powder
- 75 g walnuts
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