- 1/2 cup unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup grated Parmesan cheese
- 1/2 cup black olives, coarsely chopped
- 1 tablespoon chopped fresh rosemary leaves
- 2 teaspoons baking powder
- 2 teaspoon fresh ground pepper
- 1/2 teaspoon kosher salt
- 2 large eggs
- 2 tablespoons sugar
- Preheat the oven to 350°F. Line a Anolon® baking sheet with a piece of parchment paper or silicon baking mat.
- Place the butter in a saucepan and heat on high until melted. Lower heat to medium low and cook, stirring constantly, until the butterfat solids start to brown. Once you notice the solids start to turn slightly brown and smell nutty, remove the pan from the heat and continue to stir until all the solids are a rich golden brown. Pour the butter and brown bits into a heatproof bowl or glass measuring cup to stop the cooking. Make sure to scrape all the brown bits out!
- Place the flour, cornmeal, baking powder, Parmesan cheese, chopped olives, rosemary, baking powder, pepper and salt in large bowl. Stir vigorously with a balloon whisk until all the ingredients are uniformly distributed. Beat the eggs and sugar together, then add them to the dry ingredients. Add the melted brown butter to the dry ingredients. Fold together with a large spatula until a dough forms.
- Form a long flat log, about 14 inches long, by 3 1/2 inches wide and about 1 inch tall. Bake in the oven for 25 to 20 minutes, or until the biscotti springs back when you touch it in the middle and it starts to look golden brown around the edges. Let cool on the pan.
- Once the biscotti have cooled, preheat the oven back to 300°F. Cut the biscotti with a sharp serrated knife into 1-inch thick cookies. Place back on the baking sheet and bake for 7 to 10 minutes or until the top of the cookies start to look dry and golden brown. Flip the cookies and bake an additional 5 to 7 minutes. Once done, move biscotti to a wirerack to cool completely and serve.
- Yield: 14 biscotti
- Course: Appetizer