Quote:
Originally Posted by heavy hedonist
here's three! I've made two-- just not the F&W one, which izs the snazziest looking one. If I can (heavy cleaning day d cheese and a dash of tomorrow for imminent company), I'll post one more I use adapt often. Though lately my most regular is Nigella's breakfast biscotti from Feast, with dried herbs and cheese instead of chocolate and nuts, and not much sugar. I use cornmeal in it to help hold the structure.
|
Here's another recipe that contains cornmeal--it's from Food & Wine December 1999:
Fennel-Parmesan Biscotti with Pine Nuts
1/3 c plus 2T pine nuts
2 c flour
1/2 cup plus 2T grated Parmesan
1/4 c yellow cornmeal
3 T grated Pecorino Romano cheese
2 t fennel seeds
1 1/2 t salt
1 1/4 t baking powder
1 t sugar
1/2 t baking soda
3/4 t freshly ground black pepper
1/8 t cayenne pepper
1/2 c buttermilk
2 large eggs, slightly beaten
Preheat the oven to 375. Put the pine nuts in a pie pan and toast them in the oven for 5 minutes, or until fragrant and golden. Let cool, then finely chop.
In a medium bowl, combine the flour with the other dry ingredients (thru cayenne). Stir in the chopped pine nuts and make a well in the center. In a small bowl, whisk the buttermilk with the eggs and pour into the well. Stir with a fork until a crumbly dough forms.
Transfer the dough to a lightly floured work surface and knead until smooth but still slightly sticky. Gather the dough into a ball, cover tightly with plastic wrap and let rest for 10 minutes.
Quarter the dough. Working with one piece at a time and keeping the rest tightly wrapped, roll the dough into a 1" diameter log. Repeat with the remaining dough. Put the logs on 2 baking sheets, spacing them 2" apart. Bake on the top shelves of the oven for 20 minutes or until golden; shift the pans from top to bottom and front to back halfway through. As the logs bake, the tops may split down the middle. Let the logs cool on the baking sheets for 10 minutes, then transfer to a work surface.
Turn the oven down to 200. Using a serrated knive, slice the logs on the diagonal 1/4 - 1/3" thick. Return the biscotti to the baking sheets, cut side up, and bake for 40 minutes. Flip the biscotti and bake for 40 minutes longer, or until dry and crisp.
Two biscotti: 60 cal, total fat 2.2 gram, saturated fat 0.7 gram.
These are great to bring with a bottle of wine when you're invited to someone's house for dinner! I also make some up over the holidays just in case something comes up at the last minute, since they keep for quite a while.
__________________
Cornmeal-Chili Pepper Biscotti (Adapted from BH&G)
1 cup all-purpose flour
1 cup whole wheat pastry flour (can you all-purpose if desired)
1/2 cup cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 tablespoons unsalted butter, softened
4 ounces shredded sharp white Cheddar cheese
4.5 ounce can diced green chili peppers, drained
2 large eggs
Preheat oven to 350
In a medium bowl, whisk together flours, cornmeal, baking powder, salt and black pepper.
In a large mixing bowl, beat together butter and cheese until combined. Mix in drained peppers and beat until well combined. Add eggs, one at a time, mixing until combined. Add dry ingredients and mix just until combined.
On a lightly floured surface, divide dough in half - shape each half into a 9" long roll and place the rolls on a parchment lined baking sheet. Flatten the rolls until they are roughly 3" wide.
Bake until light brown and the logs are firm to the touch on top, about 28 to 35 minutes. Remove and place baking sheet on a wire rack to cool for 10 to 15 minuets. Reduce heat to 325.
Carefully remove the loaves to a cutting board and cut them into about 1/2" thick slices. Place slices, cut side down, back to the baking sheet. Place back in the oven and bake for 12 minutes - carefully turn the slices over and continue to bake for another 12 to 15 minutes. Remove and place the biscotti on a wire rack to cool completely.
--------------------------------
Ingredients
2 3/4 cups all-purpose flour
3/4 cup (3 ounces) shredded extrasharp cheddar cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 cup fat-free milk
2 teaspoons olive oil
3 large eggs
Cooking spray
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper) in a large bowl. Combine milk, oil, and eggs; stir with a whisk. Add milk mixture to flour mixture, stirring until well blended (dough will be dry and crumbly). Turn out onto a lightly floured surface; knead 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls, 6 inches apart, on a baking sheet coated with cooking spray; flatten to 1-inch thickness. Bake at 350° for 30 minutes. Remove from baking sheet; cool 10 minutes on wire rack.
Reduce oven temperature to 325°.
Cut each roll diagonally into 12 (2/3-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn biscotti over; bake an additional 10 minutes (biscotti will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
Orange & Cranberry?
Linear Mode
