It’s not like I’m unprepared for Christmas. I mean, I have finished most of my shopping and have packed in a LOT of holiday fun and festivities. But Geez Louise, can you cut a girl some slack…I need a rest. I haven’t spent a weekend at home doing nothing since October. And don’t even get me started on trying to squeeze in time to read a book…I can’t even read the back of a matchbox. Wait, I mean I can read the back of a matchbox (I’m not illiterate, after all), but I don’t have the time to read. So you pushing me down to the ground as you race to meet up with Christmas next week isn’t cool Thanksgiving. NOT COOL.
Either way, I’m still bummed I didn’t have the time to make these savory biscotti for Thanksgiving dinner. I did a test run of the recipe a week before the big day and found it to be too time consuming. It’s not a difficult recipe and it’s not too labor intensive. It just wouldn’t have fit in with all the other cooking I had planned for the day. ‘Tis a shame since I’m sure my guests would have loved the combination of an aged Gouda and smoky walnuts. But at this rate, I should be able to make them for Christmas…which is starting right…about…now. Damn you, Thanksgiving!
Recipe: Aged Gouda Biscotti with Walnuts (from Food and Wine)
- 1 envelope active dry yeast
- 3/4 cup plus 2 tbs warm water
- 1 tbsp sugar
- 2 3/4 cups flour, plus more for dusting
- 2 cups aged Gouda (preferably 4 years), shredded
- 1/2 cup walnuts, finely chopped
- 1 tsp kosher salt
- 6 tbsp unsalted butter, softened
- Combine the yeast with 1/2 cup of warm water and let stand until frothy (approximately 5 minutes). Stir in the sugar and 3/4 cup of the flour to form a sponge; cover and let stand until it puffs up, about 30 minutes.
- In the mixing bowl of a stand mixer (or you can do this manually with a wooden spoon – it’s a great workout), combine the remaining 2 cups of flour with the Gouda, walnuts and salt. Make a well in the center and add the yeast mixture and the remaining 1/4 cup plus 2 tablespoons water; add the butter and place the bowl on the stand mixer. Using the dough hook, stir until a dough is formed.
- Line a baking sheet with parchment paper. Scrape the dough onto a lightly floured work surface and knead until smooth, about 5 minutes; divide into thirds. Roll each piece of dough into a 12-inch log about 1 1/2 inches 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 the oven to 350°. Remove the plastic wrap and paper towels and bake the logs for about 30 minutes, until they are golden and puffed and an instant-read thermometer inserted in the center registers 205°. Let the logs cool on the baking sheet for 20 minutes.
- Reduce the oven temperature to 300° and position 2 racks in the lower and upper thirds of the oven. Transfer the logs to a work surface. Using a serrated knife, slice the logs crosswise 1/3; inch thick.
- Arrange the slices cut side up on 2 baking sheets and bake for 45 minutes to 1 hour, until golden and crisp; flip the biscotti halfway through and shift the baking sheets from top to bottom and front to back. Transfer the biscotti to a rack and let cool completely before serving.
Meal type: hors d’oerves