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
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
SAVOURY MEDITERRANEAN BISCOTTI
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
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.
ROSEMARY BISCOTTI
This is the only savory biscotti recipe I have ever found...it is a great accompaniment for any soup. I only use a third of the rosemary called for in the recipe and found it to be enough. I've also added a little poultry seasoning if I'm serving it with chicken soup. Original recipe is from Canadian Living Mag.
Provided by MMers
Categories Dessert
Time 1h20m
Yield 25 biscotti
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together the flour, cheese, rosemary, baking powder, salt and pepper.
- Make a well in the center.
- Whisk eggs with water.
- pour into well.
- Stir to combine.
- On lightly floured surface knead dough until smooth (about 20 times).
- Divide into thirds and roll each third into a log about 1 1/2 inches in diameter.
- Place on ungreased baking sheet and flatten slightly.
- Bake logs in preheated 350F degree oven (180C) for about 30 minutes or until golden.
- Remove from oven and let cool for 5 minutes.
- Cut diagonally into 1/2 inch thick slices.
- Place cut side down on baking sheet and continue cooking for another 30 minutes, turning halfway through.
SAVOURY BISCOTTI
Make and share this Savoury Biscotti recipe from Food.com.
Provided by Olha7397
Categories Lunch/Snacks
Time 1h15m
Yield 16 biscotti
Number Of Ingredients 12
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.
PARMESAN BLACK-PEPPER BISCOTTI
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.
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