Za’atar Cashew Biscotti

from thePANTRY, Seattle 

submitted by Kathy Lindenbaum 

preparation time:1 hour 

makes about 5 dozen biscotti 

 

1 ½ cup all-purpose flour 

½ cup cornmeal 

½ cup sugar 

2 teaspoons baking powder 

¾ teaspoon Kosher salt 

¼ teaspoon freshly ground black pepper 

½ cup grated Parmesan cheese 

1 tablespoon plus 1 teaspoon za’atar (dry spice, not paste) 

½ cup toasted (10 minutes at 325 degrees) and crushed cashews 

2 tablespoons harissa paste 

1 tablespoon tomato paste 

2 eggs 

⅓ cup olive oil 

 

Preheat oven to 375 degrees F. 

 

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, pepper, Parmesan, za’atar, and cashews and set aside. In another bowl, whisk together the harissa paste, tomato paste, eggs, and olive oil. Combine the wet and dry ingredients and stir together until just combined. 

 

Turn the dough out onto a lightly floured table and divide it into 4 parts.  Roll each piece of dough into a 2 ½ inch in diameter log and place on parchment paper lined baking sheets.  Place logs at least 3 inches apart to prevent them from baking together. Press down lightly on each log to flatten slightly. 

 

Bake the logs for 20 to 25 minutes, until turning golden brown on the edges.  Remove from oven and let cool before slicing. 

 

Lower oven heat to 300 degrees F. Diagonally slice the cooled logs about ⅓-inch thick and lay on a rack atop a sheet tray. Bake 10 minutes until crisp; cool completely.