Mountain Gorgonzola And Walnut Biscotti

4 from 1 ratings

"No doubt you’ll laugh when I tell you that the inspiration for these biscotti came from that buffet table classic—the holiday cheese ball. But I also have no doubt that after one bite, you’ll be won over. Crispy, buttery, and rich with tangy blue cheese flavor, these biscotti are perfect for a holiday gathering." - Domenica Marchetti, author of Ciao Biscotti

Servings

servings

Ingredients

1 tablespoon vegetable oil
2 cup unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped walnuts
5 ounce mountain gorgonzola (also known as gorgonzola piccante), crumbled
4 tablespoon unsalted butter, cut into small cubes, at cool room temperature
2 large eggs, lightly beaten

Directions

Heat the oven to 350 degrees F. Lightly coat an 11-by-17-inch rimmed baking sheet with the oil.
Combine the flour, baking powder, salt, pepper, and walnuts in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly on low speed. Add the Gorgonzola in pieces and mix briefly to combine. Add the butter in pieces and mix on medium-low speed until the mixture looks like damp sand. Pour in the eggs and mix on medium speed until a soft, slightly sticky dough has formed.
Turn the dough out onto a lightly floured work surface and pat it into a disk. Divide it in half. Lightly moisten your hands with water and gently roll one portion of dough into a rough oval. Place it lengthwise on one half of the baking sheet and use your hands and fingers to stretch and pat the dough into a log about 2 ½ inches wide and 12 inches long. Shape the second piece of dough in the same way, moistening your hands as necessary. Press down on the logs to flatten them out a bit and make the tops even.
Bake the logs for 25 minutes, or until they are lightly browned and just set—they should be springy to the touch and there should be cracks on the surface. Transfer the baking sheet to a cooling rack. Gently slide an offset spatula under each log to loosen it from the baking sheet. Let the logs cool for 5 minutes, and then transfer them to the rack and let cool for 20 minutes. Lower the oven temperature to 300 degrees F.
Transfer the cooled logs to a cutting board and, using a Santoku knife or a serrated bread knife, cut them on the diagonal into 1/3-inch-thick slices. Arrange the slices, cut-side up, on the baking sheet (in batches if necessary) and bake for 15 minutes. Turn the slices over and bake for another 15 minutes, or until they are crisp and golden. Transfer the slices to the rack to cool completely. The biscotti will keep for up to 10 days in an airtight container stored at room temperature.