Sun-dried Tomato and Walnut Biscotti
Tomorrow night, my friend Jen is having me over for a girly night of wine, cheese, and what I’m sure will be a very thought-provoking and intellectual movie starring Kristen Bell. I can’t wait! Of course we got to chatting about what kind of snacks we should munch on, and we kept getting stumped trying to think of something to accompany the cheese that didn’t involve more cheese; As if you can ever have too much cheese (although my cholesterol levels may beg to differ). So, this morning I flipped open my trusty cookbook, 500 Appetizers, and low and behold the very first recipe was the winner – Sun-dried Tomato and Walnut Biscotti.
I’ve never made biscotti, let alone a savory biscotti, but the recipe seemed so simple and I happened to have most of the ingredients already! While I still prefer the more traditional, coffee-accompanying variety, these turned out pretty good. They could use some salt to enhance the flavor, but I’m sure they’ll make a great addition to our friday night snack spread, and would be delicious to eat with some sort of dip. I definitely plan on making biscotti again, because its so simple and easily customizable. I can imagine using this recipe again with almonds and cranberries, or maybe chopped pecans and figs!
- 1/4 cup (1/2 stick) butter, room temperature
- 2 eggs, lightly beaten
- 1 cup self-rising flour (or 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/8 tsp salt)
- 1/4 cup cornmeal
- 2 oz (about 10) sun-dried tomatoes in oil, drained and chopped
- 1/2 cup walnuts, chopped
Preheat the oven to 350 degrees and lightly grease and flour two baking sheets.
Beat the butter until smooth and creamy, then gradually beat in the eggs a little at a time. Sift the flour and cornmeal (and baking powder + salt, if not using self-rising flour) over the butter mixture and fold in using a metal spoon. Then stir in the sun-dried tomatoes and walnuts.
Divide the mixture between the baking sheets, shaping each portion into a flat loaf about 7 x 3 inches. Bake the loaves for about 20 minutes until pale golden. Transfer to a board.
Using a serrated knife, gently cut into 1/2-inch-thick slices. Arrange slices on the baking sheets and cook for another 10 minutes, until crisp and golden. Transfer to wire rack to cool.
Makes about 24.