Prep 20 mins
Cook 35 mins
- 1 cup walnuts, coarsely chopped
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup cornmeal
- 1 teaspoon baking powder
- 1 cup fresh grated parmesan cheese
- 1⁄2 teaspoon dried rosemary
- 1⁄8 teaspoon salt
- 1⁄4 cup butter, softened
- 2 tablespoons Dijon mustard
- 1⁄3 cup sugar
- 2 medium eggs
- Mix together the flour, corn meal, baking powder, rosemary and salt.
- Set aside.
- In a large bowl with an electric mixer, beat together the butter and sugar.
- Add the mustard,parmesan cheese and the eggs.
- Add the dry ingredients and continue mixing until well blended.
- Fold in the nuts.
- On a lightly floured surface, divide the dough in half and form two loaves about 11 inches long and 2 inches wide and place on a lightly greased baking sheet.
- Bake for about 20 minutes in a preheated 375 degree oven or until they are slightly golden brown.
- Allow to cool for 5 minutes,then using aserrated knife cut into 3/4 inch slices.
- Place these slices back on the baking sheet, and cook an additional 5-10 minutes or until the cookies are golden in color and dry.
- Cool, and store in an airtight container.
- If the dough seems too sticky to form into logs, refrigerate for one hour first.
The bicotti are a bit crumbly but have an outstanding flavor and are an elegant item for a savory appetizer!