Parmesan, Rosemary and Mustard Biscotti |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 24 |
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Ingredients:
1 1/2 cups flour (all purpose) |
1/2 cup yellow cornmeal |
1 teaspoon baking soda |
1 cup grated parmesan cheese (you can use pecorino if you wish) |
1/2 teaspoon dried rosemary, finely ground |
1/4 teaspoon salt |
1/4 cup butter, softened |
2 tablespoons dijon mustard |
1/3 cup sugar |
2 eggs |
Directions:
1. Preheat oven to 375 degrees.
2. 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.
3. Transfer dough 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.
4. 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.
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