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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 4 |
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From Food & Wine, Oct 2008. Try with other hard cheeses, or other nuts. Ingredients:
2 1/4 teaspoons active dry yeast |
1/2 cup warm water |
6 tablespoons warm water |
1 tablespoon sugar |
2 3/4 cups all-purpose flour, plus more for dusting |
8 ounces aged gouda cheese, shredded (aged at least 4 years, about 2 cups) |
1/2 cup almonds or 1/2 cup walnuts, finely chopped |
1 teaspoon kosher salt |
6 tablespoons unsalted butter, softened |
1/4 cup grated parmesan cheese |
Directions:
1. In a medium bowl, combine yeast with 1/2 c warm water. Let stand until foamy, about 5 minutes. Add sugar and 3/4 c flour. Stir well and let stand until very foamy, about 30 minutes.
2. In bowl of a stand mixer, combine remaining 2 c flour with shredded cheese, nuts and salt. With paddle attachment, add sponge from first step along with remaining 6 tbsp water and the butter. Work until a dough is formed. Change to dough hook and knead until smooth, about 3 minutes.
3. Line a baking sheet with parchment paper or Silpat. Divide dough into 3 pieces, forming each into a log about 12 long and 3 wide. Place logs on baking sheet about 2 apart. Cover with lightly damp paper towel, then with plastic wrap. Let stand 45 min until risen.
4. Meanwhile, preheat oven to 350°F Remove the plastic wrap and paper towel, and dust logs with Parmesan cheese. Bake about 35 min, until golden, puffed, and interior temperature is 205°F Let cool on baking sheet for 20 minutes.
5. Lower oven temp to 300°F Position 2 racks in lower third and upper third of oven. Transfer logs to cutting board; cut on the bias into 2/3 slices with a serrated knife. Place slices, cut side up, on 2 baking sheets. Bake 45-60 min until golden and crisp. Turn biscotti over halfway through; at the same time, swap sheets upper for lower, and rotate each sheet 180°. When done, transfer to a rack to cool.
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