Use and Care Manual

15
fast or the egg whites will get lumpy, until
medium-stiff peaks are achieved.
8. Using a large spatula, stir about ½ cup of
the egg whites into the egg yolk/cheese
mixture. Very carefully fold in the remain-
ing whites. Transfer mixture to the pre-
pared soufflé dish. Gently smooth the top
to ensure an even rise.
9. Put the soufflé in the preheated oven.
Once the oven door has closed, immedi-
ately turn the temperature down to 375°F.
Bake until soufflé has risen 2 to 3 inches
above the sides of the dish and the top is
a nice dark golden color; this should take
30 to 35 minutes.
10. Serve immediately.
Nutritional information per serving:
Calories 252 (72% from fat) • carb. 4g • pro. 12g
• fat 20g • sat. fat 10g • chol. 126mg • sod. 283mg
• calc. 228mg • fiber 0g
SAVORY CHEESE BISCOTTI
Makes about 6 dozen
2½ cups unbleached, all-purpose
flour, plus more for dusting
2 teaspoons coarsely ground pep-
percorns (rainbow peppercorns
make an excellent choice)
½ teaspoon baking powder
½ teaspoon sea salt
1
⁄3 cup finely grated Parmesan
1 cup unsalted butter, cubed and
at room temperature
3 large eggs, room temperature
½ cup whole milk, room temperature
1 large egg (for egg wash),
well beaten
1. Preheat oven to 350°F. Line two baking
sheets with parchment paper.
2. Put the flour, pepper, baking powder,
salt and Parmesan in a small mixing
bowl. Insert the mixing beaters into the
Cuisinart
®
Hand Mixer. Mix on speed 1
until just combined, about 20 seconds.
Reserve.
3. Put the butter into a large mixing bowl.
Mix on speeds 3 to 4 until creamy. Add
the eggs, one at a time, until fully com-
bined. Reduce the speed to 1 and add
one third of the dry ingredients. Once
almost fully mixed in, add half of the milk.
Repeat, ending with the last third of the
dry mixture.
4. Place dough onto a lightly floured surface
and divide into four equal pieces. Using
floured hands, form each into a 12 x
2-inch log (about ¾-inch high). Transfer to
2 parchment-lined baking sheets, leaving
about 2 to 3 inches between each log.
5. Using a pastry brush, lightly brush the
top of each log with the beaten egg.
6. Bake in preheated oven until lightly
browned and firm, about 30 minutes.
Remove and cool slightly.
7. Reduce oven to 325˚F.
8. Carefully transfer one log to a large cut-
ting board. Using a serrated knife, cut
each log on the diagonal into ½-inch
thick slices. Repeat with remaining logs.
Transfer slices to the cookie sheets, cut
side up, until golden and crisp, about 30
minutes, flipping half way through baking
time.
9. Serve immediately.
Nutritional information per biscotti:
Calories 42 (61% from fat) • carb. 3g • pro. 1g
• fat 3g • sat. fat 2g • chol. 16mg • sod. 27mg
• calc. 8mg • fiber 0g