Welcome, my dear bakers and food enthusiasts, to a new adventure in the world of baking! Today, we will embark on a journey to discover the secrets and wonders of an exquisite savory recipe: the Gouda Biscotti. Yes, you heard me right – I said savory biscotti!
I know what you might be thinking, biscotti is meant to be sweet and filled with nuts, chocolate, or dried fruits. But let me tell you, this Gouda Biscotti recipe is not your ordinary biscuit-like cookie. It’s a salty, cheesy, crunchy delight perfect as an appetizer or snack.
The combination of aged Gouda cheese and walnuts will leave you with a nutty flavor and a pleasant gritty texture that pair perfectly with a glass of red wine. You might even find yourself sharing a warm laugh with some good friends while indulging in these bites of heaven.
Intrigued yet? Yes? Well then, be prepared to get your hands dirty making this delicious treat! But before we start baking, let me give you a few tips and tricks on how to get the perfect Gouda Biscotti. Get ready for some fun and exciting cooking ahead!
Why You’ll Love This Recipe
Attention, all biscotti lovers! This recipe for Gouda biscotti with walnuts is truly one of a kind. I know what you might be thinking – who puts cheese in their biscotti? But trust me, this smoky Gouda cheese paired with crunchy walnuts will make your taste buds sing with pleasure.
Not only does the cheese add a unique flavor to the biscotti, but also a savory component that pairs perfectly with a warm cup of tea or coffee. The texture of this biscotti is unlike any other – it’s crunchy yet crumbly, which makes it the perfect snack for any time of the day.
If you’re looking for something different from your usual vanilla or chocolate biscotti, then look no further. This gouda walnut biscotti recipe will transport you to Italy and give you a taste of the authentic flavors that Italian biscotti has to offer.
So why would you love this recipe? Because it’s not your average sweet biscuit – instead, it’s a savory treat made with aged Gouda that will leave an unforgettable taste in your mouth. So go ahead and give this recipe a try – you won’t be disappointed!
Here are the ingredients you’ll need to make Gouda Biscotti:
For the Biscotti:
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1 envelope active dry yeast (2 and 1/4 teaspoons)
- 3/4 cup warm water
- 3/4 cup aged gouda cheese, grated
- 3/4 cup walnuts, chopped
For the Egg Wash:
- 1 egg
- 1 tablespoon water
For Serving and Pairing:
- Smoked Gouda Cheese
- Parmesan Cheese
- Red Pepper Jam
Optional Substitutions and Variations:
- Cheeses: Substitute smoky Gouda or aged Parmesan cheese
- Nuts: Substitute pistachios, almonds or hazelnuts for walnuts
- Flour: You can use unbleached all-purpose flour instead of whole wheat
- Spicy kick: Add a pinch of red pepper flakes to the dough
Be sure to have all your ingredients measured and ready before making the biscotti.
The Recipe How-To
Now that we’ve gone through the ingredient list, let’s dive into the step-by-step process of making Gouda Biscotti.
First and foremost, you will need to preheat your oven to 350°F (175°C). While the oven is heating up, get yourself a large baking sheet and line it with a parchment paper.
Mixing the Ingredients
In a small bowl, mix together 1 envelope of active dry yeast, 1 tablespoon of sugar and 1/4 cup warm water. Let this sit in a warm place for approximately 10 minutes.
In a separate large mixing bowl, combine 2 cups of unbleached all-purpose flour, 1 cup of whole wheat flour, 1 teaspoon of kosher salt and your aged Gouda cheese. Mix these ingredients together until well combined.
Next step is to create a well in the center of the dry ingredients and add yeast mixture plus another 3/4 cup warm water. Stir vigorously until dough forms.
Kneading the Dough
Place dough onto a floured surface and knead it for about ten minutes until smooth and elastic.
Gently fold in walnuts to the dough to create an evenly spread nutty flavor.
Once you are happy with your mixture, divide it in two equal parts, shaping each into a log approximately 2 inches wide and 9 inches long. Bake for approximately 30 minutes or until golden brown color appears on both sides.
Remove logs from oven once done and allow them to cool for about ten minutes. Afterwards, cut them into slices each no wider than an inch.
Place each slice back onto the baking sheet with one of their sides facing down. Reduce oven temperature to approximately 325°F (165°C)
and bake them for another 20-25 minutes, or until lightly golden brown shade appears on both sides.
Your amazing Gouda Biscotti creation is now ready! Delicious smoky Gouda flavor heightened by buttery walnuts will undoubtedly make everyone’s taste buds feel satisfied.
Substitutions and Variations
If you want to mix it up a bit, there are plenty of substitutions and variations you can make to this gouda biscotti recipe. Here are some ideas to get you started.
– Cheese Substitutions: While aged Gouda is the star of this recipe, feel free to experiment with other types of cheese as well. Parmesan cheese or smoked Gouda would both be delicious options.
– Nut Substitutions: Don’t have walnuts on hand? No problem. Almonds or pistachios would work just as well in this recipe.
– Flour Substitutions: If you’re looking for a healthier option, try using whole wheat flour instead of all-purpose flour. Or, if you’re feeling adventurous, add some red pepper flakes or rosemary to the mix.
– Jam Pairings: For an added layer of flavor, serve your gouda biscotti with a side of savory red pepper jam.
Just remember to keep the ratios of each ingredient in mind when making substitutions to ensure that your biscotti come out just right.
Serving and Pairing
Now that your Gouda biscotti is out of the oven and it has cooled down, it’s time to serve and enjoy. These savory biscuits are perfect for any occasion and can be paired with a variety of different beverages and dishes.
One of my favorite pairings for Gouda biscotti is a nice glass of red wine. When pairing with red wine, I recommend choosing an aged Gouda cheese to bring out the smoky richness of the meaty red. As you take a bite of your biscotti, savor the flavors and notice how they complement one another.
If you’re less of a wine drinker, you may want to pair your biscotti with a cup of warm soup or chili. The subtle spice in these dishes highlights the nutty sweetness of the Gouda cheese and brings balance to the salt content in the biscuits.
For something sweet, why not contrast the saltiness of your biscotti with a dollop of honey or your favorite jam? Red pepper jam would make an excellent choice, as it adds extra depth without overpowering the Gouda flavor.
When serving Gouda biscotti to guests or at a party, I advise arranging them on a nice plate or board for an appetizing display. You can also add some extra embellishments like sprigs of fresh rosemary or pistachios for an added crunch.
Overall, there are many delicious ways to serve and pair your Gouda biscotti – it’s up to you to get creative!
Make-Ahead, Storing and Reheating
Once you’ve made a batch of these delicious gouda biscotti, you’ll want to make sure that you store or reheat them correctly to maintain their quality and flavor. Here are some tips that will help you get the best results.
Make-Ahead: The great thing about biscotti is that they can be made ahead of time and stored until needed. Once your gouda biscotti have cooled completely, place them into an airtight container or resealable plastic bag. They will stay fresh for up to 2 weeks at room temperature.
Storing: If you need to keep your aged gouda biscotti for longer periods of time, then you should store them in the freezer. Simply wrap each biscotti in plastic wrap, place them in a freezer-safe container, and freeze for up to 3 months. When ready to eat, let them thaw at room temperature for about 30 minutes.
Reheating: To reheat your gouda biscotti, preheat your oven to 350°F (180°C) and place the biscotti on a baking sheet. Bake for 5-10 minutes until they are lightly toasted and warmed through. Don’t overdo it though or they might become too hard.
Alternatively, you can pop them in a microwave for about 10 seconds till they are warm through but make sure not over do it because they might become chewy.
These tips will ensure that your baked treats come out perfectly every time, whether they are freshly baked, stored or reheated. So don’t hesitate to make a big batch because now you know how to store and serve them like a pro!
Tips for Perfect Results
If you want to make the perfect Gouda Biscotti, keep in mind these tips:
1. Use high-quality ingredients: The quality of your ingredients plays a significant role in the final outcome. Be sure to use aged Gouda cheese, walnuts and Parmesan cheese, and unsalted butter.
2. Use a light hand when mixing: Over-mixing or handling the dough too much can result in tough and crumbly biscotti. Mix just enough to combine the ingredients.
3. Chill the dough: Before baking the biscotti, it’s crucial to chill the dough in the refrigerator. Chilling makes the dough easier to handle, and it also helps to preserve the delicate flavors of Gouda cheese and nuts.
4. Slice carefully: Using a sharp knife, cut each log into thin slices along with a diagonal angle. Cut them too thin might make your biscotti snap in half; cut them too thick might make them too hard.
5. Bake twice: As with most biscotti recipes, you should bake these Gouda Biscotti twice. First, cook them as a loaf; then slice them before baking again to make sure both sides cook evenly.
6. Be patient when baking: Low and slow is the name of the game when making any kind of biscotti. Bake these Gouda Biscotti low enough until golden brown about 30-40 minutes; then flip and bake for another 20-30 minutes.
By following these tips, you’ll make perfectly baked Gouda Biscotti every time!
Now that you have learned everything you need to know about the recipe, it’s time to tackle some frequently asked questions to make sure you’re fully prepared to start baking your amazing Gouda biscotti. Here are some of the most common inquiries and some helpful answers.
What is the secret to making biscotti?
When making biscotti, it’s important to let it cool down a bit before cutting into it. This will prevent the biscotti from crumbling apart. To achieve clean slices, I suggest using a serrated knife and sawing through the biscotti. For a professional look, try cutting it diagonally. It’s also recommended to flip each biscotti during the second bake to ensure both sides cook evenly. These simple tips will help you create perfectly crisp and delicious biscotti every time.
Is biscotti better with oil or butter?
When it comes to making biscotti, there are a few things to keep in mind. The type of fat used will affect the texture and how long they can be stored. Butter or oil will result in a softer texture but a shorter shelf life. As for flavors and fillings, the options are endless. You can add in dried fruit, nuts, spices, liqueurs, or chocolate to create a unique and delicious cookie.
Should biscotti dough be chilled before baking?
When making this recipe, it’s crucial to keep in mind that the dough can have a tendency to be sticky and difficult to handle. To make things easier, it’s highly recommended to cool the batter for at least 30 minutes prior to beginning the baking process. To begin, prepare a baking sheet and cover it with parchment paper. Sprinkle a light dusting of flour on top. Next, transfer the dough onto the baking sheet and place it in the refrigerator to chill. This step will make it easier to handle the dough and ensure a successful outcome for the final product. This tip will come in handy for novice bakers as well as experienced ones.
Why is my biscotti not crispy?
When your biscotti turn out soft, it’s probably because they weren’t baked for a long enough second time. To ensure your biscotti are crispy, bake them for about 20 minutes in an oven that’s preheated to 180°C/350°F. When slicing the biscotti, aim for pieces that are around 1/2 cm/1/4 inch thick. This should guarantee that they dry out sufficiently.
In conclusion, the Gouda biscotti recipe is a must-try for all you baking enthusiasts out there. It’s a perfect blend of sweet and savory, crunchy and nutty, making it an excellent companion for your morning coffee or tea. Not only is it easy to make, but it is also highly adaptable, allowing you to add your unique twist to it.
Using top-quality ingredients like aged Gouda cheese and fine quality walnuts will elevate the recipe experience to new heights. The tips and tricks we shared earlier in the article will ensure that your Gouda biscotti turns out perfectly every time.
Overall, this recipe is an excellent introduction to the world of savory biscotti. Once you try this recipe, you won’t be able to resist trying different variations like smoky Gouda or Parmesan cheese-infused biscotti. So what are you waiting for? Gather your ingredients and get baking today!
Gouda Biscotti Recipe
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm water
- 6 tablespoons warm water
- 1 tablespoon sugar
- 2 3/4 cups all-purpose flour, plus more for dusting
- 8 ounces aged gouda cheese, shredded (aged at least 4 years, about 2 cups)
- 1/2 cup almonds or 1/2 cup walnuts, finely chopped
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter, softened
- 1/4 cup grated parmesan cheese
- In a medium bowl, combine yeast with 1/2 c warm water. Let stand until foamy, about 5 minutes. Add sugar and 3/4 c flour. Stir well and let stand until very foamy, about 30 minutes.
- In bowl of a stand mixer, combine remaining 2 c flour with shredded cheese, nuts and salt. With paddle attachment, add sponge from first step along with remaining 6 tbsp water and the butter. Work until a dough is formed. Change to dough hook and knead until smooth, about 3 minutes.
- Line a baking sheet with parchment paper or Silpat. Divide dough into 3 pieces, forming each into a log about 12" long and 3" wide. Place logs on baking sheet about 2" apart. Cover with lightly damp paper towel, then with plastic wrap. Let stand 45 min until risen.
- Meanwhile, preheat oven to 350°F Remove the plastic wrap and paper towel, and dust logs with Parmesan cheese. Bake about 35 min, until golden, puffed, and interior temperature is 205°F Let cool on baking sheet for 20 minutes.
- Lower oven temp to 300°F Position 2 racks in lower third and upper third of oven. Transfer logs to cutting board; cut on the bias into 2/3" slices with a serrated knife. Place slices, cut side up, on 2 baking sheets. Bake 45-60 min until golden and crisp. Turn biscotti over halfway through; at the same time, swap sheets upper for lower, and rotate each sheet 180°. When done, transfer to a rack to cool.
Your Own Notes
Recommended Recipes Just For You
Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.