3.5 12

Aged Gouda Biscotti with Walnuts

  • Active:
  • Total Time:
  • Servings: Makes about 6 dozen biscotti

These crunchy biscotti are surprisingly rich-tasting thanks to aged Gouda and chopped walnuts. Try other hard cheeses, too, like aged Prima Donna, a lighter Gouda-style cheese from the Netherlands.

KEY: Master Cook, Baking, Cocktail Party, Thanksgiving, Italian, Appetizers/starters, Food Gifts, Make Ahead, Staff Favorites, Vegetarian, Afternoon Tea

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  • 1 envelope active dry yeast (2 1/4 teaspoons)
  • 3/4 cup plus 2 tablespoons warm water
  • 1 tablespoon sugar
  • 2 3/4 cups all-purpose flour, plus more for dusting
  • 8 ounces aged Gouda (preferably 4 years), shredded (2 cups)
  • 1/2 cup walnuts, finely chopped
  • 1 teaspoon kosher salt
  • 6 tablespoons unsalted butter, softened

How to make this recipe

  1. In a medium bowl, combine the yeast with 1/2 cup of the warm water and let stand until foamy, about 5 minutes. Stir in the sugar and 3/4 cup of the flour to form a sponge; cover and let stand until billowy, about 30 minutes.
  2. In a large bowl, combine the remaining 2 cups of flour with the Gouda, walnuts and salt. Make a well in the center and add the yeast mixture and the remaining 1/4 cup plus 2 tablespoons water; add the butter and stir until a dough is formed.
  3. Line a baking sheet with parchment paper. Scrape the dough onto a lightly floured work surface and knead until smooth, about 5 minutes; divide into thirds. Roll each piece of dough into a 12-inch log about 1 1/2 inches thick. Arrange the logs on the prepared baking sheet 2 inches apart. Loosely cover with lightly moistened paper towels and plastic wrap. Let stand for about 45 minutes, until risen.
  4. Preheat the oven to 350°. Remove the plastic wrap and paper towels and bake the logs for about 35 minutes, until they are golden and puffed and an instant-read thermometer inserted in the center registers 205°. Let the logs cool on the baking sheet for 20 minutes.
  5. Reduce the oven temperature to 300° and position 2 racks in the lower and upper thirds of the oven. Transfer the logs to a work surface. Using a serrated knife, slice the logs crosswise 1/3 inch thick. Arrange the slices cut side up on 2 baking sheets and bake for 45 minutes to 1 hour, until golden and crisp; flip the biscotti halfway through and shift the baking sheets from top to bottom and front to back. Transfer the biscotti to a rack and let cool completely before serving.
Contributed By Photo © Frances Janisch Published October 2008

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492502 recipes/aged-gouda-biscotti-with-walnuts 2013-12-06 Terrance Brennan master-cook|baking|cocktail-party|thanksgiving|italian|appetizers-starters|food-gifts|20-for-a-crowd|make-ahead|staff-favorite|vegetarian|afternoon-tea october-2008 recipes,aged-gouda-biscotti-with-walnuts 492502