BLUE CHEESE, PORT AND WALNUT BISCOTTI For Printer Friendly Version CLICK HERE

Blue cheese, port and walnuts are wonderful served together, so why not a biscotti with the same flavours. Serve with a spread or with soup.

1/4 cup butter (50 mL)
1/2 cup crumbled blue cheese (125 mL)
2 cups all-purpose flour (500 mL)
2 tsp baking powder (10 mL)
1/2 tsp salt (2 mL)
1/2 tsp black pepper (2 mL)
2 eggs
2 tbsp granulated sugar (25 mL)
2 tbsp port wine (25 mL)
1/2 cup finely chopped toasted walnuts (125 mL)

In small microwavable bowl, melt butter at high 30 to 60 seconds. Stir in crumbled blue cheese and stir until mixture is blended (if necessary, microwave for 20 to 30 seconds).

In bowl, combine flour, baking powder, salt and pepper.

In large bowl, beat eggs and sugar. Stir in butter-cheese mixture and port until smooth. Stir dry ingredients into egg mixture until blended. Stir in nuts.
Divide dough into 2 pieces and shape (if sticky, lightly flour hands) each into a log about 10 inches (25 cm) long. Place about 4 inches (10 cm) apart on Chefs Select Parchment Paper lined cookie sheet. Flatten tops slightly.
Bake in preheated 325°F (160°C) oven for 30 minutes or until pale golden and not quite firm to the touch.

Remove from oven and let cool on baking sheet for 3 minutes. Transfer to cutting board and slice into 1/2 inch (1 cm) diagonal slices with serrated knife.
Place pieces on baking sheet and return to 325°F (160°C) oven for 20 to 25 minutes or until firm and dry. Turn over partway through cooking time. Cool on rack.

Makes about 3 dozen. Store in airtight container or freeze.