Savory Cantucci with Gorgonzola and Walnuts

Ingredients

• 150 g gorgonzola cheese (- 5.3 oz)
• 250 g all-purpose flour (- 2 cups)
• 100 g grated Parmigiano Reggiano (- 1 cup)
• 60 g walnuts (- 1/2 cup, roughly chopped)
• 130 g whole raw almonds (- 1 cup)
• 50 g unsalted butter (- 1.8 oz)
• 2 medium eggs
• 1 teaspoon baking soda
• nutmeg (- to taste)
• salt (- to taste)
• ground black pepper (- to taste)

Instructions

1. 1

   --- Make the Dough ---

2. 2

   mix: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the dough hook, combine the sifted all-purpose flour and baking soda.

3. 3

   add and mix: Add the grated Parmigiano Reggiano and the softened butter to the flour mixture. Season with salt and freshly ground black pepper, then grate in a little nutmeg.

4. 4

   add and mix: Add the gorgonzola cheese, broken into small pieces. Start mixing on low speed until the ingredients begin to come together.

5. 5

   add and mix: Add the eggs and continue kneading until a smooth, cohesive dough forms and pulls away from the sides of the bowl. This may take a few minutes.

6. 6

   add and mix: Add the walnuts, roughly chopped, and the whole almonds. Mix briefly, just until the nuts are evenly incorporated.

7. 7

   knead: Transfer the dough to a lightly floured work surface and knead it gently by hand for a minute, making sure the nuts are well distributed throughout the dough.

8. 8

   Divide the dough in half.

9. 9

   shape each portion into a long log about 12 inches (30 cm) long. Place the logs on the prepared baking sheet, spacing them slightly apart.

10. 10

    Bake in a static oven at 190°C (375°F) for around 20 minutes, until the logs are lightly golden and firm to the touch. If using a fan oven, bake at 170°C (340°F) for about 15 minutes.

11. 11

    cool: Remove the logs from the oven and let them cool for about 5 to 10 minutes, just until they are easy to handle but still warm.

12. 12

    --- Make the Savory Cantucci ---

13. 13

    cut: Using a sharp serrated knife, slice the logs diagonally into biscotti about ½ to ¾ inch (1 to 1.5 cm) thick.

14. 14

    Arrange the sliced cantucci cut-side down on the baking sheet and return them to the oven to dry and crisp.

15. 15

    Bake in a static oven at 340°F (170°C) for 10 to 15 minutes, turning them once if needed, until the savory cantucci are dry and crunchy. In a fan oven, bake at 300°F (150°C) for about 5 to 10 minutes.

16. 16

    cool and serve: Remove the savory cantucci with gorgonzola from the oven and let them cool completely before serving. They will continue to crisp as they cool.