Contributed By: cawalnut
www.walnuts.org
These savary, cracker-like biscotti are wonderful with a glass of wine!
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 45 minutes
Number of Servings: More than 10
Special Features: Vegetarian
Nutrition Content: Low Sodium
Meal Type: Breakfast & Brunch
Snack
Dessert
Ingredients
1 ½ cups All-purpose flour
1 ¼ cups Chopped California Walnuts, divided
2 teaspoons Granulated sugar
1 ½ teaspoons Minced fresh rosemary (or ½ teaspoon dried)
1 teaspoon Ground black pepper
1 teaspoon Baking powder
½ teaspoon Baking soda
½ cup (2 oz.) shredded Asiago cheese
2 Eggs
1 Egg white
1 teaspoon Coarse salt
Preparation
Preheat oven to 350°F. Combine flour, 3/4 cup walnuts and next 5 ingredients (sugar through baking soda) in food processor. Whirl until walnuts are finely ground.
Add eggs, egg white and cheese; pulse until dough is evenly moistened. Knead or stir in remaining 1/2 cup walnuts.
Turn dough out onto greased or parchment lined baking sheet. Pat dough into 12x3x3/4-inch loaf. Sprinkle top with coarse salt. Bake 25 minutes until light golden brown. Cool 15 minutes or until firm enough to slice. Reduce oven to 300°F.
With a sharp knife, cut loaf into 1/4-inch thick slices. Place in single layer on ungreased baking sheets. Bake at 300°F 20-25 minutes until light golden brown and crisp to the touch. Biscotti will continue to crisp as they cool.
Cook's Notes
Makes 36.
Nutrition Information
Calories: 57
;
Total Fat: 3.5 g
;
Saturated Fat: 0.6 g
;
Polyunsaturated Fat: 2 g
;
Carbohydrates: 5 g
;
Protein: 2 g
;
Vitamin A: 37 IU
;
Vitamin C: 0 mg
;
Calcium: 25 mg
;
Sodium: 116 mg
;
Iron: 0.4 mg
;
Fiber: 0.5 g