Savory Cheddar Biscotti Recipes

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!

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.