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Combine the flour, pepper, baking powder, salt and cheeses in the bowl of a food processor; pulse briefly to combine. Add the butter and pulse briefly. Add the walnuts and the chopped sun-dried tomatoes but do not process.
Combine the 3 beaten eggs and the milk in a measuring cup, then add to the food processor bowl, pulsing as you pour. Process just until the egg mixture, walnuts and sun-dried tomatoes are incorporated and the dough begins to form a ball.
Turn out the dough onto a large piece of wax paper, patting it into a disk. Wrap in the paper and refrigerate for at least 2 hours and up to overnight.
Position oven racks in the middle and lower third of the oven; preheat to 350 degrees. Line 2 rimmed baking sheets with parchment paper or silicone liners.
Remove the dough from the refrigerator; if it is very firm let it sit at room temperature for about 15 minutes. Divide into 4 equal pieces. Roll each piece into a log about 11 inches long, 2 inches wide, and 3/4-inch to 1-inch thick. Place 2 logs on each baking sheet, spaced at least 1 inch apart. Use a pastry brush to lightly brush the tops of the logs with the remaining beaten egg, if using. Bake for 15 minutes, then rotate the baking sheets from top to bottom; then bake for 15 minutes so the logs are golden on top and springy to the touch. Use a wide spatula to transfer the logs to a wire rack to cool for 20 minutes; keep the baking sheets at hand because they will be used to bake the sliced biscotti.(Wipe the paper or liners clean as needed.)
Reduce the oven temperature to 325 degrees. Working with one log at a time, place it on a cutting board and use a serrated knife to cut crosswise on the diagonal with a slow, sawing motion into 1/3-inch-thick slices, arranging them closely together on the baking sheets as you go. Bake both sheets for 15 minutes (on the middle and lower racks), then rotate them from top to bottom and front to back; bake for 15 minutes, until the biscotti are golden and crisp. Transfer to a wire rack to cool completely.
Recipe Source: adapted from washington post
55 calories, 3g fat, 2g saturated fat, 14mg cholesterol, 81mg sodium, 5g carbohydrates, 0g dietary fiber, 0g sugar, 2g protein
MAKE AHEAD: The dough needs 2 hours' rest in the refrigerator, or up to overnight. The dough can be made in advance and refrigerated for up to 3 days or frozen in a resealable plastic food storage bag for up to 3 months. Baked biscotti will keep at room temperature for up to 2 weeks in an airtight container.
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