Everyone has taken that bite into a biscotti and discovered a bland, boring, tasteless, so called “treat.” Well lucky for you you’re in for a great recipe to change your mind on biscotti. Obviously the only way to accomplish this is to add some gouda cheese into the mix! Our aged gouda cheese sets off this recipe just right, bringing your taste buds to life through a crispy, delicious walnut and gouda cheese combination. Try the recipe and enjoy!
2 1/4 teaspoons Active dry yeast
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 , shredded (2 cups)
1/2 cup walnuts, finely chopped
1 teaspoon kosher salt
6 tablespoons unsalted butter, soften
- Combine the yeast with 1/2 cup of warm water in a medium sized bowl, let stand until foamy. This takes about 5 minutes. Stir in a tablespoon of sugar and 3/4 cup of flour to form a sponge. Cover and let sit until it becomes billowy about 30 minutes.
- Combine 2 cups of flour with the Gouda in a large bowl, along with the walnuts and salt. Make a well in the center and add the yeast mixture along with the remaining 1/4 cup plus 2 tablespoons of water. Add the butter and stir until dough is formed.
- After lining a baking sheet with parchment paper, scrape the dough onto a work surface that is lightly floured. Knead until smooth this takes about 5 minutes. Then divide the dough into thirds. Roll the individual pieces of dough into 12-inch logs about 1 1/2 inch 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.
- Preheat oven to 350°. Remove the paper towels and plastic wrap. Bake logs until they are golden and puffed about 35 minutes. Use an instant read thermometer and insert into the center, center temperature should be 205°. Let the logs cool on a baking sheet for about 20 minutes.
- Reduce the oven temperature to 300°. Position 2 racks in the lower and upper thirds of the oven. Transfer the logs to a work surface. Use a serrated knife and slice the logs crosswise 1/3 thick. Arrange all of the slices cut side up on the baking sheets. Bake for 45 minutes to an hour until they are golden and crisp. Flip them halfway through and shift the baking sheets from top to bottom and front to back. Finally let the biscotti cool on a rack before cooling.