INSTRUCTION AND RECIPE BOOKLET AdvantageTM 7-Speed Hand Mixer HM-70

PARMESAN PEPPER BISCOTTI
WITH WALNUTS
These biscotti are a perfect companion
to a glass of red wine.
Makes about 3 dozen
2
1
⁄2 cups unbleached, all-purpose flour
1 teaspoon salt
1
⁄2 teaspoon freshly ground pepper
1 teaspoon baking powder
1
⁄4 cup butter, at room temperature
1
⁄4 cup extra virgin olive oil
1
1
⁄2 tablespoons sugar
1
1
⁄3 cup Parmigiano Reggiano, grated
4 eggs, divided
1
⁄4 cup milk
2
1
⁄2 teaspoons rosemary, fresh
chopped
1
⁄2 cup walnuts, toasted
kosher salt (optional)
Preheat oven to 350°F.
Place flour, salt, pepper, and baking powder
in a small mixing bowl and set aside.
In a large mixing bowl beat the butter with
the olive oil using Speed 2. Add the sugar
and Parmesan and mix on Speed 3 until
the consistency is smooth. Add 3 of the
eggs, one at a time, mixing until each egg
is incorporated before adding the next.
Slowly add dry ingredients in 3 additions,
mixing on low speed. Once all the dry
ingredients are incorporated, add milk in a
slow stream while the mixer is running.
The mixture should resemble a soft dough.
Finally mix in the rosemary and walnuts.
Turn dough out onto lightly floured surface
and knead with your hands for a few
minutes. Cut dough into 2 equal pieces,
shaping each into 12x2x1-inch logs. Place
on baking sheet with parchment. Beat final
egg with 1 tablespoon of water and brush
all over logs, and if you wish, sprinkle the
tops with kosher salt.
Bake for 35 to 40 minutes until golden.
Remove from oven and slice the logs with
a serrated knife into
1
⁄8-
1
⁄4" slices. Return
slices to baking sheet and bake for an
additional 35 minutes on bottom rack of
oven, flipping the biscotti halfway through
baking so both sides are golden. Transfer
to a wire rack and cool. When completely
cooled, place in an airtight container
to store.
Nutritional information per biscotti:
Calories 94 (53% from fat) • carb. 8g • pro. 3g
• fat 6g • sat. fat 2g • chol. 30mg • sod. 148mg
• calc. 57mg• fiber 0g
GORGONZOLA SOUFFLÉ
Makes one 8-cup soufflé
2
⁄3 cup walnuts, toasted and ground
5 eggs, whites and yolks separated
into two mixing bowls
5 tablespoons unsalted butter
1
⁄2 cup unbleached, all-purpose flour
1
1
⁄2 cups milk
1 cup Gorgonzola cheese, crumbled
1
⁄2 teaspoon salt
1
⁄4 teaspoon fresh ground pepper
1
⁄2 cup shredded mozzerella
Preheat oven to 350°F. Butter an eight-cup
soufflé dish well and coat with toasted
ground walnuts; set aside.
Beat egg yolks using Speed 1 for 30 sec-
onds; reserve.
Melt butter in a saucepan. Add flour and
stir with a wooden spoon until smooth and
cook over medium heat for 2 minutes, stir-
ring occasionally. Mix on Speed 1 while
adding the milk, about 1
1
⁄2 minutes, beat-
ing until smooth. Cook slowly allowing the
mixture to thicken, while mixing on Speed
2 until the mixture becomes smooth and
thick, approximately 5 minutes total. Add
Gorgonzola and mozzarella and stir until
melted and smooth. Remove from heat.
While mixing egg yolks on Speed 1, spoon
a small amount of hot cheese mixture into
the yolks and mix until smooth. Continue
adding the warm cheese mixture slowly to
the yolks, while mixing (the mozzarella will
be stringy).
Using chef’s whisk, beat the egg whites
until soft peaks form, about 1
1
⁄2 minutes on
Speed 5.
Fold the whites into the yolk/cheese
mixture in three additions with the beater
attachment set to the lowest speed.
Pour into prepared soufflé dish and bake in
the middle of oven until puffed over the rim
of soufflé dish and golden, approximately
40 to 45 minutes. Serve immediately.
Nutritional information per serving:
Calories 207 (70% from fat) • carb. 7g • pro. 8g
• fat 16g • sat. fat 7g • chol. 118mg • sod. 315mg
• calc. 139mg • fiber 0g
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