Gorgonzola Biscotti Recipe
Category: Appetizers
Servings: 30 pieces
Ingredients
| Ingredient | Quantity |
|---|---|
| Gorgonzola | 150g |
| All-purpose flour (type 00) | 250g |
| Parmigiano Reggiano DOP | 100g |
| Walnut halves | 60g |
| Pine nuts | 60g |
| Butter | 50g |
| Eggs | 2 |
| Baking powder | 8g |
| Fine salt | To taste |
| Black pepper | To taste |
| Nutmeg | To taste |
Nutritional Information (Per Piece)
| Nutrient | Amount |
|---|---|
| Calories | ~70 kcal |
| Protein | ~3g |
| Carbohydrates | ~5g |
| Fats | ~4g |
| Fiber | ~1g |
| Sodium | ~50mg |
Instructions
-
Toast the Pine Nuts
- Heat a skillet over medium heat. Add the pine nuts and toast them gently, stirring frequently to avoid burning.
- Once golden and fragrant, remove the pine nuts and let them cool completely.
-
-
Chop the Nuts
- Combine the toasted pine nuts and walnut halves in a food processor. Pulse briefly to achieve a coarse chop. Avoid over-processing, as the nuts should retain texture.
-
Prepare the Dough
- On a clean work surface, sift the flour and baking powder together, creating a mound with a well in the center.
- Add grated Parmigiano Reggiano into the well. Sprinkle with salt, pepper, and a dash of nutmeg for seasoning.
- Incorporate the softened butter and Gorgonzola cheese into the center. Using your hands, start mixing the ingredients together.
-
Incorporate the Eggs
- Gradually add the eggs to the dough, mixing until combined.
- Once the mixture comes together, fold in the chopped walnuts and pine nuts. Knead lightly until all ingredients are well incorporated.
-
Shape the Logs
- Divide the dough into two equal portions. Shape each portion into a log approximately 30 cm (12 inches) in length.
- Transfer the logs onto a baking tray lined with parchment paper.
-
First Bake
- Preheat the oven to 170°C (static) or 150°C (fan-forced).
- Bake the logs for approximately 20-25 minutes, or until they are firm but not overly browned.
-
Slice into Biscotti
- Remove the logs from the oven and allow them to cool for 5 minutes. Using a serrated knife, slice each log diagonally into 1-1.5 cm (½ inch) thick biscotti pieces.
-
Second Bake
- Arrange the biscotti cut-side down on the baking tray.
- Return to the oven and bake for an additional 10-15 minutes (static) or 5-10 minutes (fan-forced), until they are golden and crisp.
-
Cool and Serve
- Remove the biscotti from the oven and allow them to cool completely on a wire rack.
- Serve at room temperature, paired with a glass of wine or as a savory snack.
Enjoy the perfect balance of creamy Gorgonzola and nutty crunch with these delightful biscotti!
