MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Flavia's Asiago Cheese & Almond Biscotti
Categories: Breads, Snacks, Cheese, Nuts
Yield: 12 servings

2 c (287 g) A-P flour
1 ts Baking powder
1 ts Fine sea salt
2 ts Coarse ground black pepper
1 c (100 g) grated Asiago
- cheese
1/2 c (56 g) sliced almonds
6 tb (80 g) unsalted butter; in
- 1/2" (12-mm) pieces, room
- temp
2 lg Eggs; well-beaten
2 tb (tp 4 tb) whole milk

Set the oven # 350ºF/175ºC.

Line a baking sheet with parchment paper and set it
aside.

In the work bowl of a stand mixer fitted with the paddle
attachment, combine the flour, baking powder, salt, and
pepper. Mix briefly on low speed.

Add in the Asiago cheese and almonds and mix briefly on
low speed to incorporate them throughout the flour.

Add in the pieces of butter and mix on medium-low speed
until the mixture looks crumbly.

Place 1 Tablespoon of the beaten eggs into a small bowl
and set aside.

Combine the remaining beaten eggs with 2 Tablespoons of
milk and pour the mixture into the work bowl. Mix on
medium speed until the dough comes together. Note: If
there are still dry ingredients that have not
incorporated into the dough, add in 1-2 more Tablespoons
of milk.

Turn the dough out onto a lightly floured board and
shape the dough into a disk.

Cut the disk of dough evenly in half and shape each half
into a rough oval shape.

Transfer each dough oval to the parchment-lined baking
sheet.

Moisten your hands lightly with water and use your
fingers to stretch and shape each dough oval into a log
measuring 2 1/2" (6 cm) wide and 12" (30 cm) long.

Press down on each log to flatten the tops evenly.

Brush the tops of each dough log with the reserved 1
Tablespoon of beaten egg.

Bake the logs for 25-30 minutes, or until they are
lightly browned and cracked on top. The dough should
spring back when you press on it lightly.

Transfer the baking sheet to a cooling rack for 5
minutes.

Carefully transfer the logs off of the baking sheet and
onto the cooling rack and let the logs cool for 20
minutes.

Reduce the oven temperature to 300ºF/150ºC.

Transfer the cooled logs to a cutting board and use a
serrated or Santoku knife to cut the logs on the
diagonal into 1/2" (13 mm) slices.

Place the slices cut side up on the parchment-lined
baking sheet (use a second baking sheet if necessary)
and bake for 20 minutes.

Turn the slices over and bake for an additional 15-20
minutes, or until they are crisp and light golden.

Transfer the biscotti to a cooling rack to cool
completely.

Adapted from Ciao Biscotti by Domenica Marchetti

RECIPE FROM: https://www.flaviasflavors.com

Uncle Dirty Dave's Archives

MMMMM

... "Injustice in the end produces independence." -- Voltaire
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Flavia's Asiago Cheese & Almond Biscotti
Categories: Breads, Snacks, Cheese, Nuts
Yield: 12 Servings

2 c (287 g) A-P flour
1 ts Baking powder
1 ts Fine sea salt
2 ts Coarse ground black pepper
1 c (100 g) grated Asiago
- cheese
1/2 c (56 g) sliced almonds
6 tb (80 g) unsalted butter; in
- 1/2" (12-mm) pieces, room
- temp
2 lg Eggs; well-beaten
2 tb (tp 4 tb) whole milk

Set the oven # 350ºF/175ºC.

Line a baking sheet with parchment paper and set it
aside.

In the work bowl of a stand mixer fitted with the paddle
attachment, combine the flour, baking powder, salt, and
pepper. Mix briefly on low speed.

Add in the Asiago cheese and almonds and mix briefly on
low speed to incorporate them throughout the flour.

Add in the pieces of butter and mix on medium-low speed
until the mixture looks crumbly.

Place 1 Tablespoon of the beaten eggs into a small bowl
and set aside.

Combine the remaining beaten eggs with 2 Tablespoons of
milk and pour the mixture into the work bowl. Mix on
medium speed until the dough comes together. Note: If
there are still dry ingredients that have not
incorporated into the dough, add in 1-2 more Tablespoons
of milk.

Turn the dough out onto a lightly floured board and
shape the dough into a disk.

Cut the disk of dough evenly in half and shape each half
into a rough oval shape.

Transfer each dough oval to the parchment-lined baking
sheet.

Moisten your hands lightly with water and use your
fingers to stretch and shape each dough oval into a log
measuring 2 1/2" (6 cm) wide and 12" (30 cm) long.

Press down on each log to flatten the tops evenly.

Brush the tops of each dough log with the reserved 1
Tablespoon of beaten egg.

Bake the logs for 25-30 minutes, or until they are
lightly browned and cracked on top. The dough should
spring back when you press on it lightly.

Transfer the baking sheet to a cooling rack for 5
minutes.

Carefully transfer the logs off of the baking sheet and
onto the cooling rack and let the logs cool for 20
minutes.

Reduce the oven temperature to 300ºF/150ºC.

Transfer the cooled logs to a cutting board and use a
serrated or Santoku knife to cut the logs on the
diagonal into 1/2" (13 mm) slices.

Place the slices cut side up on the parchment-lined
baking sheet (use a second baking sheet if necessary)
and bake for 20 minutes.

Turn the slices over and bake for an additional 15-20
minutes, or until they are crisp and light golden.

Transfer the biscotti to a cooling rack to cool
completely.

Adapted from Ciao Biscotti by Domenica Marchetti

RECIPE FROM: https://www.flaviasflavors.com

Uncle Dirty Dave's Archives

MMMMM

... What's the point of having a rapier wit if I can't use it to stab people? --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)