These biscotti are the first of my attempts to make some of the more food like, and less desert like, biscotti.
These biscotti are supposed to be “slightly savory, and slightly sweet”. I made these a few weeks ago.
In my mind, they are a fail. I love the cornmeal, I especially love the pumpkin seeds. I could even get used to the Parmesan flavor, but the mustard… I’m am not a fan.
John insists they got better each day as the initial mustard flavor wore off. He liked them, so I’m posting the recipe, for him. Bear in mind, John, will eat anything.
I made it with brown sugar instead of white so it wasn’t as sweet as it was meant to be. If I had to play with this recipe again, I’d remove the spicy mustard, and maybe put tomato paste in it’s place, maybe just leave it out.
Bake 375 degrees Fahrenheit. Logs = 20 minutes Cookies = 10 minutes
- 1/3 cup sugar
1/4 cup butter, softened
2 tablespoons hot mustard
2 medium eggs
1 cup finely grated Parmesan cheese
2/3 cup toasted pumpkin seeds
1 1/2 cups all purpose flour
1/2 cup cornmeal
3/4 teaspoon baking powder
pinch of salt
Add ingredients in order listed. Mixing as you go. If dough is too sticky, refrigerate for 1 or 2 hours prior to baking.
Preheat Oven to 375
Divide dough in halves or thirds. Shape into logs and put on slightly greased or papered cooking sheet.
Bake logs for 20 minutes or until lightly browned and firm.
Cool on rack for at least 5 minutes. Cut logs on the diagonal into 3/4 inch slices.
Return slices to baking sheet, leaving space around each slice. Bake for 10 to 15 more minutes or until desired crispness. Cool completly and store in air tight container.