For these crunchy, savory cookies, you begin by combining flour, cornmeal, baking powder, and salt in the bowl of a mixer. I used a local, heirloom variety of cornmeal from Richardson Farms. The dry ingredients were mixed briefly to combine. Next, grated Parmigiano-Reggiano, sliced toasted almonds, and chopped rosemary were added and mixed. Small chunks of butter, beaten eggs, and milk were added last, and the dough was turned out onto a board. It was divided into two pieces that were each formed into a long loaf shape. The goal is to end up with small biscotti, so the dough loaves were stretched long and kept narrow. The dough was brushed with egg before it was baked at 350 degrees F for about 25 minutes. After the first bake, the loaves were left to cool for about 20 minutes before being cut into pieces. For this recipe, the cookies were cut to a thickness of about one-third inch. For the second bake, you can place the cookies cut-side-down and bake for 20 minutes, turn them over, and bake for another 20 minutes. Or, another tip I learned from Alice Medrich is to stand the biscotti on edge so both cut sides are exposed to the heat of the oven, and bake for the full 35 – 40 minutes rotating the baking sheet at the halfway point. If you want to check the crunchiness of the biscotti to decide if they should bake longer, you’ll need to remove one and let it cool before tasting. They get crunchier as they cool.
The parmesan and rosemary smelled fantastic as the biscotti baked. I imagined several ways to use them like for dipping into a bowl of minestrone or topping a salad with them. But, the suggestion in the book for serving them with Chianti Classico was a perfect pre-dinner nibble with wine. I’m delighted to see the world of biscotti get a little bigger with the addition of a savory side.
Cornmeal with Rosemary and Parmigiano
Recipe reprinted with publisher’s permission from Ciao Biscotti.
1 Tbsp vegetable oil
1 1⁄2 cups/185 g unbleached all-purpose flour
1⁄2 cup/70 g fine cornmeal
1 tsp baking powder
1⁄4 tsp fine sea salt
1 cup/80 g grated Parmigiano-Reggiano cheese
1 cup/100 g sliced almonds, toasted
1 Tbsp finely minced fresh rosemary
6 Tbsp/85 g unsalted butter, cut into 1⁄2-in/12-mm pieces, at cool room temperature
2 large eggs, lightly beaten
2 to 4 Tbsp half-and-half or milk
Makes about 50 biscotti
Fine-ground cornmeal adds a delicate crunch and pretty golden hue to these rosemary-infused biscotti. Slice these thinly and serve them with a nice runny cheese.
Heat the oven to 350°F/180°C. Lightly coat an 11-by-17-in/28-by-43-cm rimmed baking sheet with the oil. Combine the flour, cornmeal, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly on low speed. Add the cheese, almonds, and rosemary and mix to combine. Add the butter in pieces and mix on medium-low speed until the mixture looks like damp sand. Set aside 1 Tbsp of the beaten eggs. Combine the remaining eggs with 2 Tbsp half-and-half and pour into the mixing bowl. Mix on medium speed until a soft, slightly sticky dough has formed. Add the remaining half-and-half if necessary to make the dough come together.
Turn the dough out onto a lightly floured work surface and pat it into a disk. Divide it in half. Lightly moisten your hands with water and gently roll one portion of dough into a rough oval. Place it lengthwise on one half of the baking sheet and use your hands and fingers to stretch and pat the dough into a log about 2 1/2 in/6 cm wide and 12 in/30 cm long. Shape the second piece of dough in the same way, moistening your hands as necessary. Press down on the logs to flatten them out a bit and make the tops even. Brush the reserved egg over the tops of the logs.
Bake the logs for 25 to 30 minutes, or until they are lightly browned and just set—they should be springy to the touch and there should be cracks on the surface.
Transfer the baking sheet to a cooling rack. Gently slide an offset spatula under each log to loosen it from the baking sheet. Let the logs cool for 5 minutes, and then transfer them to the rack and let cool for 20 minutes. Lower the oven temperature to 300°F/150°C.
Transfer the cooled logs to a cutting board and, using a Santoku knife or a serrated bread knife, cut them on the diagonal into 1/3-in-/8-mm-thick slices. Arrange the slices, cut-side up, on the baking sheet (in batches if necessary) and bake for 20 minutes. Turn the slices over and bake for another 15 to 20 minutes, until they are crisp and golden. Transfer the slices to the rack to cool completely. The biscotti will keep for up to 10 days in an airtight container stored at room temperature.
What to drink: Chianti Classico.
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