Savory Biscotti Recipes

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SAVORY BISCOTTI



Savory Biscotti image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 8

2 cups all-purpose flour
3 tablespoons herbes de Provence
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup (2 ounces) goat cheese, at room temperature
3 tablespoons sugar
2 eggs, beaten, at room temperature

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, herbes de Provence, baking powder, and salt. Set aside.
  • In a stand mixer, fitted with a paddle attachment, beat the butter and goat cheese together until smooth. Beat in the sugar and eggs. In batches, add the flour mixture and beat until just combined. Transfer the dough to the prepared baking sheet. With damp hands, form the dough into a 13-inch-long, 3 1/2-inch-wide loaf. Bake until light golden, about 30 minutes. Cool on the baking sheet for 30 minutes.
  • Transfer the loaf to a cutting board. Using a serrated knife, cut the log on the diagonal into 1/2-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake until pale golden, about 15 minutes. Transfer the biscotti to a wire rack and cool completely, about 30 minutes.

SAVOURY BISCOTTI



Savoury biscotti image

Serve these savoury biscotti on a cheeseboard and dunk them in a baked camembert, or our potted cheddar. They make a lovely festive gift too

Provided by Cassie Best

Categories     Cheese Course, Snack

Time 1h35m

Yield Makes 40-45

Number Of Ingredients 7

350g plain flour , plus extra for dusting
2 tsp baking powder
60g golden caster sugar
3 large eggs , beaten
75g pitted black olives , chopped and patted dry with kitchen paper
8 thyme sprigs , leaves picked and chopped
40g parmesan

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment. Put the flour, baking powder, sugar, 1 tsp salt and a grinding of black pepper in a large bowl, then mix well. Stir in the eggs until the mixture forms clumps, then bring together with your hands into a dough. It will seem dry at first, but keep kneading until no floury patches remain. Add the olives, thyme and parmesan, kneading until they are well distributed.
  • Tip the dough out onto a lightly floured surface and divide into four pieces. With lightly floured hands, roll each into a sausage about 30cm long. Place two on each tray, well spaced apart. Put in the oven for 25-30 mins until the dough has risen and spread (it should still be pale). Remove, then cool on a wire rack for a few mins and turn down the oven to 140C/120C fan/gas 1.
  • Cut into slices about 1cm thick on a sharp diagonal, then lay the slices flat on the baking sheets. Bake for 20 mins more, turn over, then bake for another 20 mins until dry and lightly golden. Transfer to a wire rack to cool completely. Will keep in an airtight tin for up to one month.

Nutrition Facts : Calories 45 calories, Fat 1 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

SAVOURY MEDITERRANEAN BISCOTTI



Savoury Mediterranean Biscotti image

Make and share this Savoury Mediterranean Biscotti recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 1h25m

Yield 3 dozen

Number Of Ingredients 12

2 eggs
2 tablespoons sugar
1/3 cup olive oil
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 teaspoon dried basil
1 teaspoon dried oregano (preferably greek)
3/4 cup grated parmesan cheese
1/4 cup finely chopped sun-dried tomato
1/4 cup finely chopped kalamata olive

Steps:

  • In large bowl, beat eggs and sugar.
  • Add olive oil until smooth.
  • In bowl, combine flour, baking powder, salt, pepper and basil and oregano.
  • Stir dry ingredients into egg mixture until blended.
  • Stir in cheese, sun-dried tomatoes and olives and combine thoroughly.
  • Divide dough into 2 pieces and shape each into a log about 10 inches long.
  • Place on parchment-lined cookie sheet and flatten tops slightly.
  • Bake in preheated 325°F oven for 30 minutes or until pale golden and not quite firm to the touch.
  • Remove from oven and let cool on baking sheet for 3 minutes.
  • Transfer to cutting board and slice into 1/2 inch diagonal slices with serrated knife.
  • Place pieces on baking sheet and return to 325°F oven for 20 to 25 minutes or until firm and dry.
  • Turn over partway through cooking time.
  • Cool on rack.
  • Makes about 3 dozen.
  • Store in airtight container.

PARMESAN BLACK-PEPPER BISCOTTI



Parmesan Black-Pepper Biscotti image

Categories     Cheese     Egg     Bake     Christmas     Cocktail Party     Parmesan     Gourmet

Yield Makes 5 to 6 dozen biscotti

Number Of Ingredients 10

1 1/2 tablespoons whole black peppercorns
4 cups all-purpose flour plus additional for dusting
2 teaspoons baking powder
2 teaspoons salt
4 1/2 ounces Parmigiano-Reggiano, finely grated (2 1/4 cups)
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
4 large eggs
1 cup whole milk
Special Equipment
an electric coffee/spice grinder

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
  • Pulse peppercorns in grinder until coarsely ground.
  • Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.
  • Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart.
  • Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes.
  • Reduce oven temperature to 300°F.
  • Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.

SAVORY CHEDDAR BISCOTTI



Savory Cheddar Biscotti image

An hour and six ingredients are all you need for this recipe from Mark Bittman, who urges cooks to step outside the biscotti safety zone of chocolate and hazelnut by substituting cheese, herbs and spices in this twice-baked Italian treat. Shape the dough into a log and bake until firm before cooling, cutting into slices and baking until crisp. A cup of coffee is still the best pairing.

Provided by Mark Bittman

Categories     appetizer

Time 1h

Yield About 16 biscotti

Number Of Ingredients 6

2 eggs
1 cup grated Cheddar cheese
1 cup plus 2 tablespoons all-purpose flour, plus more as needed
1/2 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon cayenne, or to taste

Steps:

  • Heat the oven to 350 degrees and line a baking sheet with parchment paper. Put the eggs and cheese in a food processor and process until yellow and thick, about a minute. Add the flour, baking powder, salt and cayenne and pulse three or four times, just to integrate the dry ingredients; you don't want to overwork the gluten in the flour.
  • Turn the dough out onto a lightly floured surface and gently knead it until it holds together - it may be a bit crumbly at first. Shape the dough into an 8- to 10-inch log, transfer to the prepared baking sheet and gently flatten.
  • Bake until the log begins to color and is firm to the touch, 20 to 25 minutes. Cool for about 10 minutes, then cut on the bias into half-inch slices. Lay the biscotti flat on the baking sheet and bake until crisp and toasted, 15 minutes; turn and toast the second side for another 10 to 15 minutes. Cool completely before serving.

Nutrition Facts : @context http, Calories 69, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 65 milligrams, Sugar 0 grams, TransFat 0 grams

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