A Conscious Feast by Nicole Aloni

Toasted Walnut Biscotti with Thyme Pesto and Chèvre

Savory biscotti are a fun twist on what’s normally a crispy dessert. My guests love the surprise factor and these biscotti are a sturdy and elegant substitute for a crostini or cracker. I usually bake a double batch of these. Once you have the mixer out and the oven on, why not?; they’ll last for weeks in your freezer.

The unusual thyme pesto can also be used as the dressing for a fresh tomato and mozzarella salad or as a last-minute addition to curried lentils. In fact, re-invent this combination of starch/herb/cheese and toss warm pappardelle with the pesto and nubbins of chèvre to create a wildly creamy quick vegetarian main dish.

Fresh Chevre

EASE OF PREPARATION: Easy & creative

Makes about 4 dozen biscotti and 1 cup of pesto

PESTO

• 1/3 cup toasted, slivered almonds
• 1/3 cup grated Parmesan cheese
• 1/3 cup (or more) extra virgin olive oil
• 3/4 cup chopped fresh thyme leaves
• 3/4 cup fresh chopped Italian parsley
• 3 medium cloves garlic, chopped
• Coarse kosher salt
• Freshly cracked black pepper

BISCOTTI

• 2 1/2 cups all-purpose flour
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 stick (8 tablespoons) room temperature unsalted butter, cut into chunks
• 2 large eggs
• 2 tablespoons olive oil
• 1/2 cup milk or red wine
• Zest from 1 lemon
• 1 cup walnuts, roasted and coarsely chopped
• 1 egg for egg wash

GARNISH

• 6 ounces fresh, mild local chèvre, like Quillasascut
• Sprigs of fresh thyme or mint

TO MAKE THE PESTO

1. Combine the almonds, Parmesan, and olive oil in the bowl of a food processor and pulse to achieve a pasty texture. Add the thyme, parsley, and garlic and process to a smooth consistency. You may need to add a little extra olive oil if the pesto is too stiff.
2. Cover the bowl with plastic wrap and refrigerate for at least one hour before you taste for the addition of salt and pepper. It can be served immediately or prepared up to 24 hours in advance.

TO MAKE THE BISCOTTI

1. Combine the flour, salt, pepper, and baking powder. Place this dry mix and the butter in the bowl of an electric mixer with the paddle blade attached. Combine on low speed until the mixture resembles coarse meal.
2. In a separate bowl, whisk together the eggs, olive oil, milk, and lemon zest.
3. Gradually add the liquid mixture into the dough and mix until just combined. Add the nuts and mix to combine.
4. Turn the dough out onto a lightly floured board. Grease a baking sheet. Divide the dough into 4 equal balls. Roll each one into a 1 1/2-inch by 7-inch log. Transfer the logs to the greased baking sheet and press lightly to slightly flatten.
5. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 350° F.

6. Brush the logs with the egg wash and bake for 30 to 40 minutes until firm. Transfer to a wire rack to cool.

Reduce the oven heat to 250° F.

7. Using a serrated knife, slice the logs crosswise on a diagonal, about 1/4-inch thick. Place cut-side down on a wire rack set on a baking sheet. Bake for about 40 minutes, turning halfway through cooking. They should be evenly browned and crisp. Cool completely, then store in an airtight container for up to 1 week.

TO SERVE

• Top each biscotti with a dollop of chèvre, drizzle with pesto, and garnish with a thyme or mint sprig.