Cornmeal Biscotti With Rosemary And Parmesan ~ Cheese Meringue

["Preheat the oven to 350 degrees. Line a rimmed baking pan with a piece of parchment paper.

Place the first 10 ingredients (cornmeal through baking soda) in a large bowl. Use a pastry blender, and blend the mixture together until the butter is the size of small peas.

In a small bowl whisk together 2 eggs and the buttermilk. Separate the third egg, add the yolk to the bowl, and the white in another small deep bowl and set aside.

Whisk the eggs and buttermilk, add to the cornmeal bowl, blend with a wooden spoon. Add 1 cup of the parmesan cheese to the mixture.

Gather the dough together with your hands and knead in the bowl until it comes together nicely.

Divide the dough in half, and pat into two 2 1/2 "" by 8 "" logs. Place them on the baking pan.

Whisk the egg white with a balloon whisk until stiff. Use 1/4 cup to top each log, discard the excess. Top the logs with the meringue, then top each log with the remaining 1/4 cheese (2 T. on each).

Sprinkle with a little smoked paprika and bake for 25 minutes until firm and the cheese is golden.", "Serving Suggestions:

Serve warm:

Cool just 5 minutes, cut on the diagonal into 3/4"" slices and serve with a whipped honey-butter.", "Serve baked and crisped:

Remove the logs to a wire rack to cool for 20 minutes. Reduce the oven to 325 degrees.

Cut each log on a cutting board on the diagonal, about 16 slices, about 1/4"" thick.

Bake the second time until crisp and golden on the underside, about 10 minutes.

Remove from the oven, turn them over, then bake 10 minutes more until golden and crisp on both sides.

Cool then store in an airtight container.

This recipe may not be reproduced without the consent of it's author, Karen Sheer.", "http://azestforlife.com"]