Tuesday, August 7, 2018
PARMESAN, FIG AND WALNUT BISCOTTI
NOV 22, 2013 BY: CANADIAN LIVING
Move over, sweet biscotti; it's time for a savory version to hit the scene. This combination of sharp Parmesan cheese, sweet figs, and crunchy walnuts will make you wonder why you haven't crossed over to the savory side before.
Portion size 36 servings
Credits: Canadian Living Magazine: December 2013
1 Basic Biscotti Dough
2 1/3 cups grated parmesan cheese
1 cup chopped dried fig
2/3 cups chopped walnuts
1 tablespoon chopped fresh rosemary
1 egg whites
Stir together the dough, 2 cups of the Parmesan cheese, the figs, walnuts, and rosemary (if using) until combined. Divide dough in half.
On the lightly floured surface, shape each half into 12-inch (30 cm) long log. Place, 2 inches (5 cm) apart, on parchment paper-lined rimless baking sheet; press to flatten slightly. Stir egg white with 1 tsp water; brush generously over tops of logs.
Bake in 325 F (160 C) oven just until lightly golden and firm to the touch, about 35 minutes. Let cool on pan on a rack for 10 minutes.
Transfer logs to cutting board. Using sharp chef 's knife, cut diagonally into 1/2-inch (1 cm) thick slices. Stand slices upright, about 1/2 inch (1 cm) apart, on baking sheet. Sprinkle tops with remaining Parmesan cheese.
Bake in 300 F (150 C) oven until almost dry, about 35 minutes. Transfer to rack; let cool completely.
Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.
per cookie: about
Fibre1 gSodium156 mgSugars8 gProtein5 gCalories135.0Total fat6 gCholesterol23 mgSaturated fat3 gTotal carbohydrate16 g%RDI
Iron5.0Fibre0.0Folate8.0Sodium0.0Sugars0.0Calcium8.0Protein0.0Calories0.0Total fat0.0Vitamin A4.0Vitamin C2.0Potassium0.0Cholesterol0.0Saturated fat0.0Total carbohydrate0.0