Best Savoury Biscotti 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.

SAVOURY BISCOTTI

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.

SAVOURY BISCOTTI

Steps:

• Cream together the butter and sugar in a large bowl.
• Add the eggs and mix well.
• In a separate bowl, combine the flour, cornmeal, baking powder, cayenne, pepper, rosemary, cheese, and both seeds. Add the dry ingredients to the butter mixture, mixing just enough to combine.
• On a parchment-lined baking sheet, shape into a 5-by-16" rectangle, about 1" thick.
• Bake in a preheated 275 F oven for 40 minutes until firm and golden.
• Remove from oven, allow to cool at least 15 minutes, and then cut diagonally at 1" intervals using a serrated knife.
• Bake for an additional 10 minutes.
• Dishing - Calgary Women Cook.

SAVOURY BISCOTTI

Steps:

• Rack to centre oven. Oven to 350. Parchment on sheet. Med bowl: whisk flour, herbes, baking powder and salt. Set aside. Mixer/paddle: beat butter and cheese til smooth. Beat in sugar and eggs. In batches, add flour mix and beat just til combined. Transfer dough to sheet. W/damp hands, form dough into 13" wide loaf. Bake til light golden, 30 mins. Cool on sheet for 30 mins. Cutting board, serrated knife, cut on diagonal into 1/2" thick slices. Arrange cut side down on sheet. Bake until pale golden, 15 mins. Transfer biscotti to rack, cool completely (30 mins).