Savory Biscotti- Parmesan Rosemary And Parmesan Sun-Dried Tomato Pesto
I’ve been becoming quite proficient at making biscotti lately. This Holiday season, I decided to concentrate most of my baking focus on Italian specialties such as pizzelles and biscotti. With my new VillaWare pizzelle maker, I’ve been cranking out chocolate pizzelles, traditional anise pizzelles and orange rum pizzelles. Using my KitchenAid mixer, I’ve been baking batches and batches of chocolate cherry walnut and anise almond biscotti. I thought it might be fun to try a savory biscotti however, perhaps to enjoy with an anitpasti and cheese platter with a nice glass of Sangiovese wine.
Here are two recipes which I found to be delicious and easy to make. The first combines parmesan with rosemary and Dijon mustard (pictured at top right). The second uses Classico Sun-Dried Tomato Pesto and Parmesan (pictured at top left).
To serve, pop into a 350 degree oven for 3-5 minutes to warm and crisp them up. Enjoy!
Parmesan, Rosemary and Mustard Biscotti- makes about 2 dozen biscotti
Ingredients
1 1/2 cups flour (All Purpose)
1/2 cup of yellow cornmeal
1 tsp. baking soda
1 cup grated Parmesan cheese (you can use pecorino if you wish)
1/2 tsp. dried rosemary, finely ground
1/4 tsp. salt
1/4 cup butter, softened
2 tbsp. Dijon mustard
1/3 cup sugar
2 eggs
Directions
Preheat oven to 375 degrees.
In a bowl, combine flour, cornmeal, baking soda, salt and rosemary. In mixer, cream together butter and sugar until light yellow. To mixer, add mustard, Parmesan cheese and eggs. Mix to combine, about 2-3 minutes on low. Add dry ingredients slowly. Combine until dough forms a ball.
Transfer dought to a lightly floured board. With lightly floured hands, bring dough together into disc. Cut in half. With each half, roll into a 12 inch log (you may need a small amount of flour to prevent sticking). Transfer each log to Silpat or parchment lined baking sheet. Flatten each log until 2 inches wide. Lightly score individual biscotti- about 12 cookies to each log.
Place baking sheet on the middle rack of oven and bake for 20 minutes. Allow to cool for 5-10 minutes. Cut individual biscotti and return biscotti to baking sheet, standing upright. Bake another 10 minutes until they are golden and crisp. Allow to cool completely. Store in air-tight container.
Parmesan Tomato Pesto Biscotti- makes about 2 dozen biscotti
Ingredients
1 1/2 cups flour (All Purpose)
1/2 cup of yellow cornmeal
1 tsp. baking soda
1 cup grated Parmesan cheese (you can use pecorino if you wish)
1/2 tsp. dried rosemary, finely ground
1/4 tsp. salt
1/4 cup butter, softened
2 tbsp. Classico Sun-Dried Tomato Pesto (or use any comparable brand)
1/3 cup sugar
2 eggs
Directions
Preheat oven to 375 degrees.
In bowl, place dry ingredients: flour, corn meal, baking soda and salt. In mixing bowl, cream together the butter and sugar until light yellow. Add cheese, eggs, and tomato pesto. Mix on low until blended, about 2-3 minutes. Slowly add dry ingredients and mix until dough forms a ball.
Transfer to a lightly floured board and continue preparation and baking as outlined above.
this recipe doesnt not work, cups as a mesurement for things that have different mass is retarded.