Seeded Romano Biscotti
A recipe I got from either Bon Appetit or Gourmet magazine.
I often make them small and serve as crackers with cheese.
1 cup all-purpose flour
1 cup whole wheat flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup grated Romano cheese
3/4 cup mixes seeds (poppy, sesame, sunflower, or your favs)
2 large eggs
1/2 cup dry white wine
1/4 cup olive oil
2 tbsp coarse sea salt
Preheat oven to 350F. Line large baking sheet with parchment paper, foil, or
one of those handy non-stick baking pads.
In large bowl mix flours, baking powder, and 1/2 tsp salt. Stir in cheese
and seeds. In smaller bowl beat eggs until fluffy. add wine and olive oil.
Stir wet mixture into dry ingredients to form a dough. Form dough into
a loaf on prepared baking sheet. For smaller biscotti make two loaves.
Sprinkle with the course sea salt. Bake 25-30 minutes until small cracks
appear and loaf seems firm when touched. If making smaller loaves check
after about 20 minutes.
Slide loaf onto large cutting board and cut crosswise into 1/4 inch slices.
A really sharp serrated blade makes job easier. Place slices upright on
baking sheet. Mine always fall down so I just lay them flat. Reduce
oven to 325F and bake 20-25 minutes or until biscotti are dry to the
touch. If you had to lie your biscotti flat, you can flip them halfway
through the baking time.
Let cool completely and store in airtight container or bag.
Makes about 24 large biscotti.