Move over, sweet biscotti; it's time for a savoury version to hit the scene. This combination of sharp Parmesan cheese, sweet figs and crunchy walnuts will make you wonder why you haven't crossed over to the savoury side before.
- Portion size 36 servings
- Credits : Canadian Living Magazine: December 2013
- 1 Basic Biscotti Dough
- 2 1/3 cups grated parmesan cheese
- 1 cup chopped dried fig
- 2/3 cups chopped walnuts
- 1 tablespoon chopped fresh rosemary
- 1 egg whites
MethodStir together dough, 2 cups of the Parmesan cheese, the figs, walnuts and rosemary (if using) until combined. Divide dough in half.
On lightly floured surface, shape each half into 12-inch (30 cm) long log. Place, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheet; press to flatten slightly. Stir egg white with 1 tsp water; brush generously over tops of logs.
Bake in 325 F (160 C) oven just until light golden and firm to the touch, about 35 minutes. Let cool on pan on rack for 10 minutes.
Transfer logs to cutting board. Using sharp chef 's knife, cut diagonally into 1/2-inch (1 cm) thick slices. Stand slices upright, about 1/2 inch (1 cm) apart, on baking sheet. Sprinkle tops with remaining Parmesan cheese.
Bake in 300 F (150 C) oven until almost dry, about 35 minutes. Transfer to rack; let cool completely.
Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 156 mg
- Sugars 8 g
- Protein 5 g
- Calories 135.0
- Total fat 6 g
- Cholesterol 23 mg
- Saturated fat 3 g
- Total carbohydrate 16 g
- Iron 5.0
- Folate 8.0
- Calcium 8.0
- Vitamin A 4.0
- Vitamin C 2.0