Stilton Walnut Biscotti
By: Jenny Richards
Published: Friday, March 5, 2010 - 12:55pm

Ingredients




1 1/2 cups AP flour
1/2 cup cornmeal (I combined fine and coarse for this, but might make it with fine only next time)
1 teaspoon baking soda
3/4 cup Stilton cheese, crumbled well
1/4 teaspoon salt
1/4 cup butter, at room temperature
2 teaspoons Dijon mustard
 cup sugar
2 eggs

Preparation

1 Preheat the oven to 375F. 2 Combine the AP, cornmeal, baking soda, and salt in a small bowl. 3 In a larger bowl, cream the butter and sugar until until fluffy. 4 Add the Dijon, cheese, and eggs to the mixer and combine well. Don't forget to scrape down the edges of the bowl. 5 Slowly add the dry ingredients and mix well. 6 Form 2 logs of dough and place them on a parchment paper-covered baking sheet. 7 Bake for 25 - 30 minutes. Rotate mid-way through baking to ensure even baking. Note: The outside of the biscotti may look done, but the inside may still be unbaked. Resist the urge to take these out of the oven before 20 minutes. 8 Remove from the oven and let the biscotti rest for 10 minutes. 9 Slice on the diagonal and return to the oven for an additional 5 - 10 minutes, flipping the cookies midway through the time to dry evenly.

About


Terrific for taking to a wine tasting event. You can substitute another blue cheese for Stilton if it's easier to find.