Savoury Mediterranean Biscotti Food

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.

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 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 MEDITERRANEAN BISCOTTI

Steps:

• Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
• Combine flour, baking powder, salt, and pepper in a small bowl and set aside.
• Combine sun-dried tomatoes, olives, and herbs in a bowl and set aside.
• In a large bowl, mix sugar and olive oil until combined. Add eggs, one at a time, combining well after each. Stir the dry ingredients into the egg mixture until blended. Stir in the sun-dried tomato mixture and combine thoroughly.
• Divide dough into 2 pieces and turn out on a lightly foured surface. Flour hands and shape each into a log about 10 inches long. Place on lined baking sheet and flatten tops slightly. Bake for 30 minutes or until pale golden and not quite firm to touch. Remove from oven and let cool on the baking sheet for 3 minutes. Note: Do not shut off oven.
• Transfer to cutting board and slice into 1/2 inch diagonal slices with a serrated knife. Place pieces on banking sheet and return to oven for 20-25 minutes or until firm and dry, turning over halfway through cooking time. Cool on a cooling rack.

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.

CORNMEAL CHILI PEPPER BISCOTTI

Steps:

• Preheat oven to 350 degrees F & lightly grease a cookie sheet.
• In a large mixing bowl beat cheese & butter with electric mixer on medium-high speed for 30 seconds.
• Add chili peppers, baking powder, salt & pepper, beating until combined, & scraping the sides of the bowl occasionally.
• Beat in eggs, then beat in cornmeal & as much of the flour as you can with the mixer.
• Using a wooden spoon or your hands, stir or knead in any remaining flour.
• Divide dough in half, & shape each half into a 9-inch long loaf.
• Place loaves about 5 inches apart on prepared cookie sheet.
• Flatten slightly to about 3 inches wide.
• Bake 30-35 minutes or until light brown.
• Cool on cookie sheet for 1 hour.
• When cooled, preheat oven to 325 degrees F, & transfer loaves to cutting board to cut each loaf into 1/2-inch-thick slices.
• Place slices, cut sides down, on cookie sheet & bake for 15 minutes.
• Turn slices over & bake another 15 minutes or more or until cookies are dry & crisp.
• Transfer to wire rack to cool.

SAVORY MEDITERRANEAN BISCUITS

Steps:

• In a medium mixing bowl, stir together the first five ingredients (flour through salt). Using a pastry blender, cut in butter or margarine until the mixture forms coarse crumbs. Next, stir in the cheese, chopped olives, and tomatoes.
• Make a well in the center of the dry mixture and quickly pour 3/4 cup light cream or half and half over it. Stir with a fork until just moistened.
• Turn the dough out onto a lightly floured surface. Quickly knead by gently folding and pressing the dough until it's almost smooth. This should take about 10-12 strokes. Be careful not to over-knead as the biscuits will get tough. The dough will still be pretty soft.
• Lightly roll out dough into a 10-inch by 8-inch rectangle, about half an inch in thickness. Cut the dough into 2-inch squares.
• Arrange biscuits 1 inch apart on an ungreased baking sheet. In a small bowl, beat egg yolk with the tablespoon of light cream or half and half, then brush the top of each biscuit with this mixture.
• Bake in a 450 degree oven for 10 to 12 minutes or until biscuits are golden. Remove from baking sheet and serve warm with whole Kalamata olives, if you like.

ROSEMARY-PARMESAN BISCOTTI

Steps:

• In a large bowl, combine the flours, rosemary, baking powder, salt, pepper and 2 cups cheese. Cut in butter until mixture resembles coarse crumbs. Whisk eggs and milk; stir into crumb mixture just until moistened., Divide dough into four portions. On an ungreased baking sheet, shape each portion into a 12-in. x 2-in. rectangle. Sprinkle each portion with remaining cheese. Bake at 350° for 30-35 minutes or until golden brown., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets., Bake for 25-30 minutes or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.