White Chocolate Rosemary And Cornmeal Biscotti Food

COCOA-CORNMEAL BISCOTTI

Steps:

• Center a rack in the oven, and heat it to 350. Line a baking sheet with parchment paper or a silicone baking mat.
• Sift the flour, cocoa, salt, baking powder and soda together; whisk in the cornmeal.
• Working with a mixer (using a paddle attachment, if you have one), beat the butter and sugar together on medium speed until creamy and smooth, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each egg goes in. Beat in the vanilla extract. Turn the mixer off, and add the flour-cornmeal mixture all at once. Pulse the mixer a few times to begin incorporating the ingredients without having them fly about, and then mix on low speed until they disappear into the dough. Mix in the chips and almonds. The dough will be thick and heavy.
• Scrape half the dough onto one long side of the baking sheet. Using your hands and a spatula, shape the dough into a log about 12 inches long and 1 1/2 inches wide - perfection is impossible, so just get close. The log will be bumpy and rough, and that's fine. Form a second log on the other side of the sheet.
• Bake for 25 minutes, rotating the sheet after 15 minutes. The logs will have spread; they'll give when squeezed and won't be fully baked at this point. Transfer the baking sheet to a rack, and allow the logs to rest for 20 minutes. Carefully move one log to a cutting board. (If the parchment on the baking sheet is sticky, turn it over or replace it.) Using a serrated knife, trim the ends and then cut the log horizontally into 1/2-inch-thick slices. Stand the slices up on the baking sheet - you don't have to leave much room between them; repeat with the second log.
• Bake the cookies for another 15 minutes - they'll be firmer, but not completely dry; they firm and dry as they cool. Transfer the baking sheet to a rack, and allow the cookies to come to room temperature. Kept covered and away from humidity, the cookies will hold for at least 1 week.

CORNMEAL, CHERRY, AND WHITE-CHOCOLATE-CHUNK BISCOTTI

Steps:

• Preheat oven to 350 degrees. In thebowl of an electric mixer, beatflour, cornmeal, sugar, bakingpowder, and salt on low speed.Add eggs, vanilla, and butterand beat on medium until combined.Fold in cherries, nuts,and 1/2 cup white chocolate untiljust combined.
• On a parchment-lined bakingsheet, form dough into a 13-inchlog; flatten to 3 inches wide and1 inch thick. Bake until just goldenand firm to the touch, about30 minutes. Transfer on sheetto a wire rack; let cool 20 minutes.Reduce oven to 300 degrees.
• Transfer log to a cuttingboard. Using a serrated knife,cut crosswise into 1/2-inchslices. Arrange, cut-sides down,on another parchment-linedbaking sheet. Bake until firm tothe touch, about 30 minutes.Transfer biscotti on baking sheetto rack; let cool completely.Biscotti can made to this pointup to 1 week ahead and storedin an airtight container at roomtemperature up to 3 days.
• Melt remaining 1 cup whitechocolate over a double boileror in a microwave. Transfer to acoffee mug. Dip sides of biscottiin melted chocolate on a diagonal;transfer to a baking sheetfitted with a wire rack. Let setslightly, 10 minutes; sprinkle withnonpareils. Refrigerate untilset, about 10 minutes. Finishedbiscotti can be stored in anairtight container at room temperatureup to 3 days.

WHITE CHOCOLATE BISCOTTI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 cookie sheets.
• Combine sugar, butter, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour, almonds, apricots, orange juice, melted white chocolate, chopped white chocolate, baking powder, salt, and almond extract. Mix until well blended; dough will be sticky and very soft.
• Divide dough in 1/2 and carefully form into 2 long logs, each about 2-inches wide. Place each log on a prepared cookie sheet.
• Bake in the preheated oven until golden brown, 25 to 30 minutes, keeping a close eye that they don't get too brown. Cool on the cookie sheets for 10 minutes. Cut logs into 1/2-inch wide strips.
• Place cookies back on cookie sheets. Return to the oven and bake for 10 more minutes. Cool completely before serving.

CORNMEAL CHILI PEPPER BISCOTTI

Steps:

• Preheat oven to 350 degrees F & lightly grease a cookie sheet.
• In a large mixing bowl beat cheese & butter with electric mixer on medium-high speed for 30 seconds.
• Add chili peppers, baking powder, salt & pepper, beating until combined, & scraping the sides of the bowl occasionally.
• Beat in eggs, then beat in cornmeal & as much of the flour as you can with the mixer.
• Using a wooden spoon or your hands, stir or knead in any remaining flour.
• Divide dough in half, & shape each half into a 9-inch long loaf.
• Place loaves about 5 inches apart on prepared cookie sheet.
• Flatten slightly to about 3 inches wide.
• Bake 30-35 minutes or until light brown.
• Cool on cookie sheet for 1 hour.
• When cooled, preheat oven to 325 degrees F, & transfer loaves to cutting board to cut each loaf into 1/2-inch-thick slices.
• Place slices, cut sides down, on cookie sheet & bake for 15 minutes.
• Turn slices over & bake another 15 minutes or more or until cookies are dry & crisp.
• Transfer to wire rack to cool.

ROSEMARY BISCOTTI

Steps:

• In a large bowl, whisk together the flour, cheese, rosemary, baking powder, salt and pepper.
• Make a well in the center.
• Whisk eggs with water.
• pour into well.
• Stir to combine.
• On lightly floured surface knead dough until smooth (about 20 times).
• Divide into thirds and roll each third into a log about 1 1/2 inches in diameter.
• Place on ungreased baking sheet and flatten slightly.
• Bake logs in preheated 350F degree oven (180C) for about 30 minutes or until golden.
• Remove from oven and let cool for 5 minutes.
• Cut diagonally into 1/2 inch thick slices.
• Place cut side down on baking sheet and continue cooking for another 30 minutes, turning halfway through.

ROSEMARY-PARMESAN BISCOTTI

Steps:

• In a large bowl, combine the flours, rosemary, baking powder, salt, pepper and 2 cups cheese. Cut in butter until mixture resembles coarse crumbs. Whisk eggs and milk; stir into crumb mixture just until moistened., Divide dough into four portions. On an ungreased baking sheet, shape each portion into a 12-in. x 2-in. rectangle. Sprinkle each portion with remaining cheese. Bake at 350° for 30-35 minutes or until golden brown., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets., Bake for 25-30 minutes or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.

PARMESAN, ROSEMARY AND MUSTARD BISCOTTI

Steps:

• Preheat oven to 375 degrees.
• In a bowl, combine flour, cornmeal, baking soda, salt and rosemary. In mixer, cream together butter and sugar until light yellow. To mixer, add mustard, Parmesan cheese and eggs. Mix to combine, about 2-3 minutes on low. Add dry ingredients slowly. Combine until dough forms a ball.
• Transfer dough to a lightly floured board. With lightly floured hands, bring dough together into disc. Cut in half. With each half, roll into a 12 inch log (you may need a small amount of flour to prevent sticking). Transfer each log to Silpat or parchment lined baking sheet. Flatten each log until 2 inches wide. Lightly score individual biscotti, about 12 cookies to each log.
• Place baking sheet on the middle rack of oven and bake for 20 minutes. Allow to cool for 5-10 minutes. Cut individual biscotti and return biscotti to baking sheet, standing upright. Bake another 10 minutes until they are golden and crisp. Allow to cool completely. Store in air-tight container.