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14
SAVORY CHEESE BISCOTTI
Makes about 6 dozen
2½ cups unbleached, all-purpose
flour, plus more for dusting
2 teaspoons coarsely ground pep-
percorns (rainbow peppercorns
make an excellent choice)
½ teaspoon baking powder
½ teaspoon sea salt
1
⁄3 cup finely grated Parmesan
1 cup unsalted butter, cubed and at
room temperature
3 large eggs, room temperature
½ cup whole milk, room temperature
1 large egg (for egg wash),
well beaten
1. Preheat oven to 350°F. Line two baking
sheets with parchment paper.
2. Put the flour, pepper, baking powder,
salt and Parmesan in a small mixing
bowl. Insert the mixing beaters into the
Cuisinart
®
Hand Mixer. Mix on speed 1
until just combined, about 20 seconds.
Reserve.
3. Put the butter into a large mixing bowl.
Mix on speeds 3 to 4 until creamy. Add
the eggs, one at a time, until fully com-
bined. Reduce the mixer to speed 1 add
one third of the dry ingredients. Once
almost fully mixed in, add half of the milk.
Repeat, ending with the last third of the
dry mixture.
4. Place dough onto a lightly floured surface
and divide into four equal pieces. Using
floured hands, form each into a 12-inch-
x-2-inch log (about ¾-inch high). Transfer
to 2 parchment-lined baking sheets, leav
-
ing about 2 to 3 inches between each
log.
5. Using a pastry brush, lightly brush the
top of each log with the beaten egg.
6. Bake in preheated oven until lightly
browned and firm, about 30 minutes.
Remove and cool slightly.
7. Reduce oven to 325˚F.
8. Carefully transfer one log to a large cut-
ting board. Using a serrated knife, cut
each log on the diagonal into ½-inch
thick slices. Repeat with remaining logs.
Transfer slices to the cookie sheets, cut
side up, until golden and crisp, about 30
minutes, flipping half-way through baking
time.
9. Serve immediately.
Nutritional information per biscotti:
Calories 42 (61% from fat) • carb. 3g • pro. 1g
• fat 3g • sat. fat 2g • chol. 16mg • sod. 27mg
• calc. 8mg • fiber 0g
DEVILED EGGS
The quintessential hors d’oeuvre –
with a party-ready look.
Makes 24 servings
nonstick cooking spray
12 large hard-boiled eggs, warm
½ cup mayonnaise
1½ teaspoons Dijon-style mustard
1½ teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons capers, drained
½ teaspoon kosher salt
¼ teaspoon freshly ground
black pepper
paprika for garnish
Preheat oven to 350°F. Coat a 13 x 9-inch
baking pan with nonstick cooking spray;
line with parchment. Reserve.
1. Peel the cooked eggs and carefully slice
in half. Place the egg white halves on a
clean work surface.
2. Remove yolks and put them into a large
mixing bowl. Insert the mixing beaters
into the Cuisinart
®
Hand Mixer. Mix on
speeds 2 to 4 until smooth, about 1 min-
ute.
3. Add the remaining ingredients, except
for the paprika. Mix on speed 3 until fully
combined. Taste and adjust seasoning
accordingly.
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