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Ingredients
| walnuts (chopped): 1 cup (coarsely chopped) |
| all-purpose flour (unsifted): 1 1/2 cups |
| cornmeal: 1/2 cup |
| baking powder: 1 tsp |
| grated parmesan cheese: 1 cup (fresh grated) |
| dried rosemary: 1/2 tsp |
| salt: 1/8 tsp |
| salted butter: 1/4 cup (softened) |
| Dijon mustard: 2 Tbl |
| granulated sugar: 1/3 cup |
| eggs: 2 |
Savory Biscotti
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
35 min -
Servings
10 serving(s)
Tags
- Mix together the flour, corn meal, baking powder, rosemary and salt.
- Set aside.
- In a large bowl with an electric mixer, beat together the butter and sugar.
- Add the mustard,parmesan cheese and the eggs.
- Add the dry ingredients and continue mixing until well blended.
- Fold in the nuts.
- On a lightly floured surface, divide the dough in half and form two loaves about 11 inches long and 2 inches wide and place on a lightly greased baking sheet.
- Bake for about 20 minutes in a preheated 375 degree oven or until they are slightly golden brown.
- Allow to cool for 5 minutes,then using aserrated knife cut into 3/4 inch slices.
- Place these slices back on the baking sheet, and cook an additional 5-10 minutes or until the cookies are golden in color and dry.
- Cool, and store in an airtight container.
- If the dough seems too sticky to form into logs, refrigerate for one hour first.