California Walnuts | Essential Food for Health

Servings

36

Prep Time

30 min

Ingredients

• 1 ½ cups all-purpose flour
• 1 ¼ cups chopped California Walnuts, divided
• 2 teaspoons granulated sugar
• 1 ½ teaspoons minced fresh rosemary (or ½ teaspoon dried)
• 1 teaspoon ground black pepper
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup (2 oz.) shredded Asiago cheese
• 2 eggs
• 1 egg white
• 1 teaspoon coarse salt

Directions

1. Preheat oven to 350°F. Combine flour, 3/4 cup walnuts and next 5 ingredients (sugar through baking soda) in food processor. Whirl until walnuts are finely ground. 
2. Add eggs, egg white and cheese; pulse until dough is evenly moistened. Knead or stir in remaining 1/2 cup walnuts. 
3. Turn dough out onto greased or parchment lined baking sheet. Pat dough into 12x3x3/4-inch loaf. Sprinkle top with coarse salt. Bake 25 minutes until light golden brown. Cool 15 minutes or until firm enough to slice. Reduce oven to 300°F. 
4. With a sharp knife, cut loaf into 1/4-inch thick slices. Place in single layer on ungreased baking sheets. Bake at 300°F 20-25 minutes until light golden brown and crisp to the touch. Biscotti will continue to crisp as they cool.