Yield: 15 or 16 biscottis
Total Baking time: 50 to 60 minutes
Recipe originated from The New York Times
All-purpose flour : 1 cup plus 2 tablespoons (More for dusting the work surface)
Baking powder : 1/2 teaspoon
Salt: 3/4 teaspoon (I used sea salt 1/2 tsp)
Cayenne: 1/4 teaspoon (I used coarsely ground black pepper: 1/2 tsp)
*Any Hard cheese can be replaced except mozzarella
Can be flavored with sun dried tomato, herb, olive,nuts, but i guess need a little more liquid to bind (perhaps milk)
Method 1 In Food Processor
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Put the eggs and cheese in a food processor and process until yellow and thick, about a minute. Add the flour, baking powder, salt and black pepper and pulse three or four times, don't overwork the dough.
Turn the dough out onto a lightly floured surface and gently knead it until it holds together — it may be a bit crumbly at first. Shape the dough into an 8- to 10-inch log, transfer to the prepared baking sheet and gently flatten.
Bake until the log
begins to color and is firm to the touch, 20 to 25 minutes. Cool for about 10
minutes, then cut on the bias into half-inch slices. Lay the biscotti flat on
the baking sheet and bake until crisp and toasted, 15 minutes; turn and toast
the second side for another 10 to 15 minutes. Cool completely before serving.
Method 2: Mixie and hand blender
First pulse the cheese like a powder. I did in my mixie.
Next with the hand mixer, beat the egg first and add the cheese next, cream until smooth.
Add the spice, salt and baking powder to the flour. Blend with the egg and cheese mixture. The mixture will be crumbly.
Take out the crumbly mixture and slightly knead and form a
log 8 inch long.
Bake the log for 20 to 25 minutes in a baking sheet with parchment paper/foil. Cool for 10 minutes and slice it
with serrated knife.
Arrange the slice cut side down and bake 10 to 15 min, take out and flip the other side and bake another 10 minutes.