Name: Walnut Asiago & Black Pepper Biscotti
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 1/2 cups All-purpose flour; 1 1/4 cups chopped California walnuts (divided); 2 teaspoons granulated sugar; 1 1/2 teaspoons minced fresh rosemary (or 1/2 teaspoon dried); 1 teaspoon Ground black pepper; 1 teaspoon baking powder; 1/2 teaspoon Baking soda; 1/2 cup 2 oz. shredded Asiago cheese; 2 Eggs; 1 egg white; 1 teaspoon coarse salt

Walnut Asiago & Black Pepper Biscotti

Prep Time 10

Cook Time 50

Total Time 1

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Servings

Ingredients

1 1/2 cups All-purpose flour
1 1/4 cups chopped California walnuts divided
2 teaspoons granulated sugar
1 1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried
1 teaspoon Ground black pepper
1 teaspoon baking powder
1/2 teaspoon Baking soda
1/2 cup 2 oz. shredded Asiago cheese
2 Eggs
1 egg white
1 teaspoon coarse salt

Instructions

Preparation

1 Preheat oven to 350°F. Combine flour, 3/4 cup walnuts and next 5 ingredients (sugar through baking soda) in food processor. Whirl until walnuts are finely ground. 2 Add eggs, egg white and cheese; pulse until dough is evenly moistened. Knead or stir in remaining 1/2 cup walnuts. 3 Turn dough out onto greased or parchment lined baking sheet. Pat dough into 12x3x3/4-inch loaf. Sprinkle top with coarse salt. 4 Bake 25 minutes until light golden brown. Cool 15 minutes or until firm enough to slice. Reduce oven to 300°F. 5 With a sharp knife, cut loaf into 1/4-inch thick slices. Place in single layer on ungreased baking sheets.6 Bake at 300°F 20-25 minutes until light golden brown and crisp to the touch. Biscotti will continue to crisp as they cool.
Source: California Walnut Board