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PARMESAN PEPPER BISCOTTI
WITH WA L N U T S
These biscotti are a perfect companion
to a glass of red wine.
Makes about 3 dozen
2
1
⁄
2
cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1
⁄
4
cup butter, room temperature
1
⁄
4
cup extra virgin olive oil
1
1
⁄
2
tablespoon sugar
1
1
⁄
3
cup Parmigiano Reggiano, grated
4 eggs, divided
1
⁄
4
cup milk
2
1
⁄
2
teaspoons, rosemary fresh
chopped
1
⁄
2
cup walnuts, toasted
kosher salt (optional)
P reheat oven to 350°F.
Place flour, salt, pepper, and baking
powder in a small mixing bowl and
set aside.
In a large mixing bowl beat the butter with
the olive oil using Speed 2. Add the sugar
and Parmesan and mix on Speed 3 until
the consistency is smooth. Add 3 of the
eggs, one at a time, mixing until each egg
is incorporated before adding the next.
Slowly add dry ingredients in 3 additions,
mixing on low speed. Once all the dry
i n g red ients are incorporated, add milk in a
slow stream while the mixer is running.
The mixture should resemble a soft dough.
Finally mix in the ro s e m a ry and walnuts.
Tu r n dough out onto lightly floured surf a c e
and knead with your hands for a few
minutes. Cut dough into 2 equal pieces,
shaping each into 12x2x1-inch logs. Place
on baking sheet with parchment. Beat final
egg with 1 tablespoon of water and bru s h
all over logs, and if you wish, sprinkle the
tops with kosher salt.
Bake for 35-40 minutes until golden.
Remove from oven and slice the logs with
a serrated knife into
1
⁄
8
-
1
⁄
4
" slices. Return
slices to baking sheet and bake for an
additional 35 minutes on bottom rack of
oven, flipping the biscotti halfway thro u g h
baking so both sides are golden. Tr a n s f e r
to a wire rack and cool. When completely
cooled, place in an airtight container
to store .
Nutritional information per serving:
Calories 94 (53% from fat) • carb. 8g • pro. 3g
• fat 6g • sat. fat 2g • chol. 30mg • sod. 148mg
• calc. 57mg• fiber 0g
G O R G O N Z O L A S O U F F L É
Makes one 8-cup souff l é
2
⁄
3
cup walnuts, toasted and ground
5 eggs, whites and yolks separated
into two mixing bowls
5 tablespoons unsalted butter
1
⁄
2
cup all-purpose flour
1
1
⁄
2
cup milk
1 cup gorgonzola cheese, crumbled
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon fresh ground pepper
1
⁄
2
cup shredded mozzerella
P r eheat oven to 350°F. Butter an eight-cup
s o u fflé dish well and coat with toasted,
g round walnuts, set aside.
Place egg yolks in a small bowl, beat using
Speed 1 for 30 seconds; re s e rv e .
Melt butter in a saucepan. Add flour and
stir with a wooden spoon until smooth and
cook over medium heat for 2 minutes, stir-
ring occasionally. Mix on Speed 1 while
adding the milk, about 1
1
⁄
2
minutes, beating
until smooth. Cook slowly allowing the
m i x t u re to thicken, while mixing on Speed
2 until the mixture becomes smooth and
thick, approximately 5 minutes total. Add
G o rgo nzola and mozzarella and stir until
melted and smooth. Remove from heat.
While mixing egg yolks on Speed 1, spoon
a small amount of hot cheese mixture into
the yolks and mix until smooth. Continue
adding the warm cheese mixture slowly to
the yolks, while mixing (the mozzarella will
be stringy).
Using chef’s whisk, beat the egg whites
until soft peaks form, about 1
1
⁄
2
minutes on
Speed 5.
Fold the whites into the yolk/cheese
m i x t u re in three increments with the beater
attachment set to the lowest speed.
Pour into pre p a red soufflé dish and bake in
the middle of oven until puffed over the rim
of soufflé dish and golden, appro x i m a t e l y
40-45 minutes. Serve immediately.
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