April 28, 2009

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Biscotti Al Parmigiano E Alle Noci

I’m always searching for a little something to nibble on with a glass of wine before dinner, be it on an everyday weeknight or for a dinner party. These savory biscotti are perfect since you can make them ahead of time, they keep for a few days and to top it off, they’re easy to prepare.

I’ve been making these for years and the recipe is so good that I’ve never felt the need to make any changes. It’s from a book that I love and refer to just about every time I’m serving Italian food for a dinner party. The book is The Antipasto Table by Michele Scicolone and is a collection of 200 simple recipes for first courses or side dishes. I’ve lost count on how many I’ve tried over the years, but I do know that I’ve never been disappointed with a recipe from this book.

Maybe it’s the Parmegiano-Reggiano or maybe it’s the buttery flavor, whatever it is, this recipe is a keeper! I’m sure you could make the dough ahead of time and pop them in the freezer until you’re ready to bake.

Parmesan Walnut Wafers

1-1/4 cups unbleached all-purpose flour
4 ounces freshly grated Parmigiano -Reggiano
1/4 teaspoon salt
8 tablespoons chilled, unsalted butter, cut into 1/2″ pieces
1/2 cup walnuts, toasted and finely chopped
2 tablespoons milk
1 large egg

In a bowl, combine the flour, cheese and salt. With a pastry blender or fork, blend in the butter until the mixture resembles coarse crumbs. Stir in the nuts.

In a small bowl, beat together the milk and the egg. Pour the egg mixture over the dry ingredients and stir until just blended. Shape the dough into a ball. Divide the dough into two equal pieces and roll each into a log, about 7″ long. Wrap in plastic wrap and refrigerate until firm, at least 4 hours.

Preheat the oven to 400 degrees. Line 2 baking sheets with parchment (or butter 2 pans). Cut the logs into 1/4″ slices and arrange on baking sheets, 1″ apart. Bake until the biscuits are browned around the edges are lightly browned, about 10 to 12 minutes. Transfer to wire racks to cool.
Yield: 48 biscuits

Break out the red wine or the prosecco and serve these up! My only piece of advice is to buy real Parmigaino-Reggiano for this recipes. It makes all the difference and is worth the expense.


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