Recipe

Gouda Cheese Biscotti Recipe

Add Step-by-Step Photos	Midgelet / All my dishes 1 year ago a Food & Wine recipe for an unusal bread appetizer. Called biscotti these are really crunchy like bread sticks but in biscotti form. A different recipe for those who seek a diliciously different recipe Prep:30m Cook:120m Servings:12	Midgelet
	appetizers breads cheese walnuts

Does this look good? Yeah! / Nope

Fans

juels

herby

magali777

luisascate

lacrenshaw

Ingredients

1 envelope active dry yeast (2 1/4 teaspoons)

3/4 cup plus 2 tablespoons warm water

1 tablespoon sugar

2 3/4 cups all-purpose flour, plus more for dusting

8 ounces aged Gouda (preferably 4 years), shredded (2 cups)

1/2 cup walnuts, finely chopped

1 teaspoon kosher salt

6 tablespoons unsalted butter, softened

Directions

In a medium bowl, combine the yeast with 1/2 cup of the warm water and let stand until foamy, about 5 minutes.

Stir in the sugar and 3/4 cup of the flour to form a sponge; cover and let stand until billowy, about 30 minutes.

In a large bowl, combine the remaining 2 cups of flour with the Gouda, walnuts and salt.

Make a well in the center and add the yeast mixture and the remaining 1/4 cup plus 2 tablespoons water; add the butter and stir until a dough is formed.

Line a baking sheet with parchment paper.

Scrape the dough onto a lightly floured work surface and knead until smooth, about 5 minutes; divide into thirds.

Roll each piece of dough into a 12-inch log about 1 1/2 inches thick.

Arrange the logs on the prepared baking sheet 2 inches apart.

Loosely cover with lightly moistened paper towels and plastic wrap. Let stand for about 45 minutes, until risen.

Preheat the oven to 350°.

Remove the plastic wrap and paper towels and bake the logs for about 35 minutes, until they are golden and puffed and an instant-read thermometer inserted in the center registers 205°.

Let the logs cool on the baking sheet for 20 minutes.

Reduce the oven temperature to 300° and position 2 racks in the lower and upper thirds of the oven.

Transfer the logs to a work surface.

Using a serrated knife, slice the logs crosswise 1/3; inch thick.

Arrange the slices cut side up on 2 baking sheets and bake for 45 minutes to 1 hour, until golden and crisp; flip the biscotti halfway through and shift the baking sheets from top to bottom and front to back.

Transfer the biscotti to a rack and let cool completely

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Comments

lacrenshaw 1 year ago said:
I think GR messed up, midge. I only got 17 steps in the directions. Sounds really good. Too bad.
Lorraine

luisascatering 1 year ago said:
I love the idea of taking something that is usually sweet but making it savory (I have a savory madeline recipe listed here). Thanks so much for sharing!

midgelet 1 year ago said:
There are only 17 steps which completes the recipe! they are baked at 350 for about 35 minutes in step 11, then cooled for 20 mins in step 12, then sliced and rebaked , turned in step 16 which completes baking and cooled in 17!

Midge

herby 1 year ago said:
Wow, what a recipe, great post

lacrenshaw 1 year ago said:
So now I feel REALLY stupid! Sorry, midge!
Lorraine

juels 1 year ago said:
Veru unusual biscotti! I love Gouda cheese, gotta give it a try!

midgelet 1 year ago said:
It okay Lorraine, we all make "mistrakes" ! grin!

Midge

magali777 1 year ago said:
Sounds incredible, thanks for sharing!

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