Walnut Asiago & Black Pepper Biscotti
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.