Parmesan Biscotti
1 1/3 cups all purpose flour
1/2 cup yellow cornmeal
2/3 cup freshly grated parmesan cheese
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs
1/4 cup olive oil
1 cup pine nuts, toasted
6 cloves of garlic, thinly sliced
1 egg white, lightly beaten for the wash
1/8 cup freshly grated parmesan cheese to top
Preheat oven to 350 degrees. Line1 baking sheet with parchment, set aside.
In a large bowl combine the dry ingredients, mix to combine. In a seperat bowl combine the eggs and olive oil, add to the dry ingredients. Add the toasted pine nuts and sliced garlic, mix well to combine. Mixture will be dough like and thick. Depending on the weather you may need to add more flour, do this by sprinkling 1 tablespoon at a time onto the dough.
On a lightly floured board shape the dough into an even sized log, transfer the log onto the lined bakin sheet. Brush the top of the log with the beaten egg white and sprinkle with the parmesan cheese. Bake in preheated oven for 20 to 25 minutes until the loaf is lightly golden, remove from the oven and cool on the pan for ten minutes. Transfer the loaf to a cutting board and slice into 1/2 inch pieces. Place the pieces cut side down back onto the same
parchment and return to the oven to crisp. This will take another 20 to 30 minutes, turn the pieces over once. They should be crisp and have a nice brown color. Remove the biscotti from the pan and place on a rack to cool completley. Store in an air-tight container. Serve with salads or enjoy them on their own.
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