Savory Biscotti With Sun Dried Tomatoes Food

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:

• 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.

SUN-DRIED TOMATO BISCOTTI WITH BASIL-CREAM CHEESE TOPPING

Steps:

• Heat oven to 350°F. In small bowl, pour enough boiling water over dried tomatoes to cover. Let stand 5 minutes; drain, reserving 2 tablespoons liquid. Finely chop tomatoes.
• In medium bowl, mix eggs, oil and reserved tomato liquid until well blended. Stir in flour, sugar, baking powder, salt, 1/8 teaspoon garlic powder and the red pepper. Stir in tomatoes. Divide dough in half. On ungreased cookie sheet, shape each half into 10x3-inch rectangle.
• Bake 25 to 30 minutes or until golden brown. Cool on cookie sheet 10 minutes. Cut each rectangle crosswise into 16 (about 1/2-inch) slices. Turn slices cut side down on cookie sheet.
• Bake 10 minutes. Turn biscotti. Bake about 10 minutes longer or until crisp and golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In small bowl, mix cream cheese, basil and dash of garlic powder. To serve, spread each biscotti with about 1/2 teaspoon cream cheese mixture; sprinkle with about 1/2 teaspoon chèvre cheese.