Savory Biscotti With Sun Dried Tomatoes Recipes

SAVOURY MEDITERRANEAN BISCOTTI

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.

SAVORY BISCOTTI

Steps:

• Mix together the flour, corn meal, baking powder, rosemary and salt.
• Set aside.
• In a large bowl with an electric mixer, beat together the butter and sugar.
• Add the mustard,parmesan cheese and the eggs.
• Add the dry ingredients and continue mixing until well blended.
• Fold in the nuts.
• On a lightly floured surface, divide the dough in half and form two loaves about 11 inches long and 2 inches wide and place on a lightly greased baking sheet.
• Bake for about 20 minutes in a preheated 375 degree oven or until they are slightly golden brown.
• Allow to cool for 5 minutes,then using aserrated knife cut into 3/4 inch slices.
• Place these slices back on the baking sheet, and cook an additional 5-10 minutes or until the cookies are golden in color and dry.
• Cool, and store in an airtight container.
• If the dough seems too sticky to form into logs, refrigerate for one hour first.

SAVORY BISCOTTI WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 350ºF. Place two baking sheets together (to simulate thicker sheet) and line top sheet with parchment paper.
• In large mixing bowl, stir together flour, black pepper, salt and baking powder. Add cheese, pine nuts, parsley, thyme, oregano and basil and stir together. Stir in sun-dried tomatoes and hot peppers.
• Make well in center of mixture; add eggs, wine or water and 1/4 cup oil and stir until mixture forms soft dough. Turn out onto work surface and knead briefly. Shape into log, about 3 1/2 inches by 8 inches. Transfer to prepared baking sheet and brush top with olive oil. Dust with paprika.
• Bake for 25 to 30 minutes, or until lightly golden and puffy. Remove from oven and set aside to cool.
• Reduce oven temperature to 325ºF. Slice cooled log into 1/4-inch-thick slices. Separate slices and return to oven for 15 minutes, or until crisp.