Recipe: Savory Parmesan Biscotti (using cornmeal, walnuts and rosemary)

SAVORY PARMESAN BISCOTTI

"These crisp, savory biscotti would be great with a glass of red wine before dinner. Cornmeal is added to increase the texture and flavor."

1 1/2 cups all-purpose flour
1/2 cup cornmeal
1 tsp. baking powder
1/2 tsp. dried rosemary
1/8 tsp. salt
1/4 cup butter, softened
1/3 cup sugar
1 cup fresh grated Parmesan cheese
2 medium eggs
2 tbsp. Dijon mustard
1 cup walnuts, coarsely chopped

Mix together the flour, corn meal, baking powder, rosemary and salt. Set aside.

In a large bowl, with an electric mixer, beat together the butter and sugar. Add the Parmesan cheese, eggs and mustard. Add the dry ingredients and continue mixing until well blended. Fold in the nuts.

On a lightly floured surface, divide the dough in half, and form two loaves about 11-inches long and 2 inches wide and place on a lightly greased baking sheet. (If the dough seems too sticky to form into logs, refrigerate for one hour first.)

Bake for about 20 minutes in a preheated 375 degree F oven or until they are slightly golden brown. Allow to cool for 5 minutes, then using a serrated knife cut into 3/4-inch slices.

Place these slices back on the baking sheet, and bake an additional 5-10 minutes or until the cookies are golden in color and dry. Cool, and store in an airtight container.

Source: Deborah Mele