Smoky Gouda Biscotti

"Smoked paprika may not be Italian, but it’s one of my favorite savory spices. I love it sprinkled on roast...
Staff Writer
Smoky Gouda Biscotti
Ciao Biscotti/Antonis Achilleos

Smoky Gouda Biscotti

"Smoked paprika may not be Italian, but it’s one of my favorite savory spices. I love it sprinkled on roast potatoes, in egg salad, in soups and stews, and in these fragrant biscotti. I wanted to underline that smoky flavor, so I added a generous quantity of smoked Gouda cheese to the mix." - Domenica Marchetti, author of Ciao Biscotti

15
Servings
203
Calories Per Serving
Deliver Ingredients

Notes

What to drink: Dolcetto di Dogliani, a smoky red wine from Piedmont, if you can find it. Otherwise, Dolcetto d’Alba.

Ingredients

  • 1 Tablespoon vegetable oil
  • 1 1/2 Cup unbleached all purpose flour
  • 1/2 Cup whole-wheat flour
  • 1 Teaspoon baking powder
  • 1 Teaspoon fine sea salt
  • 1/2 Teaspoon sweet Hungarian paprika
  • 1/4 Teaspoon smoked paprika (pimenton)
  • 1/2 Cup pecan halves
  • 1 Cup grated smoked Gouda cheese
  • 4 Tablespoons unsalted butter, cut into small cubes, at cool room temperature
  • 2 large eggs, lightly beaten
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons milk or half-and-half

Directions

Heat the oven to 350 degrees F. Lightly coat an 11-by-17-inch rimmed baking sheet with the vegetable oil.

Combine the all-purpose flour, whole-wheat flour, baking powder, salt, sweet paprika, and smoked paprika in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly on low speed. Add the pecans and mix to combine and to break up the nuts into small pieces. Add the cheese and mix briefly on low to combine. Add the butter in pieces and mix on medium-low speed until the mixture looks like damp sand. Set aside 1 tablespoon of the beaten eggs. Combine the remaining eggs with the olive oil and milk and pour into the mixing bowl. 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. Brush the reserved egg over the tops of the logs.

Bake the logs for 25 to 30 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 325 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 1/2-inch-thick slices. Arrange the slices, cut-side up, on the baking sheet (in batches if necessary) and bake for 20 minutes. Turn the slices over and bake for another 15 to 20 minutes, 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.

Nutritional Facts

Total Fat
9g
13%
Sugar
1g
1%
Saturated Fat
5g
21%
Cholesterol
15mg
5%
Carbohydrate, by difference
24g
18%
Protein
7g
15%
Vitamin A, RAE
23µg
3%
Calcium, Ca
120mg
12%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Folate, total
42µg
11%
Iron, Fe
2mg
11%
Magnesium, Mg
13mg
4%
Niacin
1mg
7%
Phosphorus, P
107mg
15%
Selenium, Se
5µg
9%
Sodium, Na
154mg
10%
Water
14g
1%
Zinc, Zn
1mg
13%

Biscotti Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Biscotti Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.