SAVORY CHEDDAR BISCOTTI
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
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
SAVORY BISCOTTI
Provided by Giada De Laurentiis
Categories appetizer
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
SAVORY BISCOTTI WITH OLIVES AND PARMESAN
Steps:
- Pre- heat oven to 350F (180C). Line a large cookie sheet with parchment paper.
- In a large bowl whisk together the flour, baking powder, salt and parmesan cheese, make a well in the middle and add the egg, butter and milk and start to mix with a fork add the chopped olives and mix until just combined.
- Move the mixture to a lightly floured flat surface and knead gently to combine. Form into two logs about 8 or 9 inches (20-22 cm) long, place on prepared cookie sheet and bake for 18-20 minutes. Remove from the oven, let sit 3 minutes then cut on the diagonal into 1/4 inch (more or less as desired) slices. Bake again for 10-15 minutes or until dry and hard to the touch. Let cool 2-3 minutes then move to a wire rack to cool completely. Enjoy!
Nutrition Facts : Calories 76 kcal, Carbohydrate 10 g, Protein 2 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 122 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SAVOURY BISCOTTI
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
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
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