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
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
SAVORY BISCOTTI
Provided by Giada De Laurentiis
Categories appetizer
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 8
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
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 TWO CHEESE BISCOTTI
Not all biscotti are for coffee dunking! :) These biscotti are perfect for dipping into chili or thick soups and stew! From Cooking Light, March 2005.
Provided by Julesong
Categories Breads
Time 55m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F; spray baking sheet with cooking spray.
- In a large bowl, combine the flour, cheeses, baking powder, salt, chili powder, and garlic powder (if using).
- In another container, combine the milk, oil, and eggs, and whisk to combine well.
- By hand (recommended) or with an electric mixer with paddle attachment (on low speed), gradually add the milk mixture to the dry ingredients, mixing until well blended and the dough is dry and crumbly (do not overmix!).
- Turn the dough out onto a lightly-floured board and knead 8 times, then divide the dough in half.
- Form each half into an 8-inch long roll and place them at least 6 inches apart on the sprayed baking sheet.
- Carefully flatten each roll to a 1-inch thickness.
- Bake at 350 degrees F for 30 minutes, then remove from oven; let the rolls cool on a wire rack.
- Reduce the oven temperature to 325 degrees F.
- Slice the rolls into 2/3-inch (approx) slices, diagonally; should make about 12 slices per roll.
- Place the biscotti slices back on the baking sheet, cut side down, and bake at 325 degrees F for another 10 minutes; turn biscotti over and bake an additional 10 minutes."
- Remove the biscotti from the sheet and allow to cool on a wire rack.
- Store in an airtight container.
- Makes approx 2 dozen biscotti.
Nutrition Facts : Calories 89.8, Fat 3, SaturatedFat 1.4, Cholesterol 32.3, Sodium 167.3, Carbohydrate 11.3, Fiber 0.4, Sugar 0.1, Protein 4
SAVORY CHEESE BISCOTTI
Make and share this Savory Cheese Biscotti recipe from Food.com.
Provided by Ambervim
Categories < 60 Mins
Time 55m
Yield 60 Each
Number Of Ingredients 11
Steps:
- *Pecans, walnuts, almonds and hazelnuts can be toasted. Pistachios don't need to be toasted. Pine nuts -- if you can afford to use them, they're wonderful -- toast very quickly, so reduce the oven time and keep a sharp eye on them.
- In a large bowl, beat together the butter, shortening, sugar, tomato powder or paste, cheese, herbs, baking powder and salt till well-combined and fairly smooth. Add the eggs one at a time, beating well after each addition and scraping down the bowl midway through. Mix in the flour till you have a cohesive dough. Add the nuts, mixing till they're well-distributed throughout the dough.
- Transfer the dough to a work surface (we don't bother to flour the surface; the dough is sticky, but is easily scraped up with a bench knife or dough scraper). Divide it into three fairly equal pieces, and shape each piece into a rough 10-inch log. Transfer each log to a parchment-lined or lightly greased baking sheet, leaving about 3 inches between each log; you may need to use two baking sheets. Wet your fingers, and pat the logs into smooth-topped rectangles 10 inches long x 2 1/2 inches wide x 7/8 inch thick.
- Bake the logs in a preheated 375°F oven for 20 to 25 minutes, or until they're beginning to brown around the edges. Remove them from the oven, and allow them to cool for 30 minutes. Lower the oven temperature to 300°F.
- Gently transfer the logs to a cutting surface, and use a serrated knife to cut them on the diagonal into 1/2-inch wide slices. Because of the nuts and the nature of the dough, the biscotti at this point are prone to crumbling; just be sure to use a slow, gentle sawing motion, and accept the fact that some bits and pieces will break off. (It's the privilege of the cook to eat these warm, tasty bits and pieces as they're created.) Carefully transfer the slices, cut sides up (and down) to a parchment-lined (makes cleanup easier) or ungreased baking sheet. You can crowd them together, as they won't expand further; about 1/4-inch breathing space is all that's required.
- Return the biscotti to the 300°F oven, and bake them for 20 minutes. Remove them from the oven, quickly turn them over, and bake for an additional 20 minutes, or until they're very dry and beginning to brown. Remove them from the oven, cool completely, and store in an airtight container. Yield: about 60 biscotti.
Nutrition Facts : Calories 65.7, Fat 4.5, SaturatedFat 1.3, Cholesterol 15.9, Sodium 61.8, Carbohydrate 4.8, Fiber 0.4, Sugar 0.6, Protein 1.9
SAVORY BISCOTTI
Make and share this Savory Biscotti recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 55m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the flour, corn meal, baking powder, rosemary and salt.
- Set aside.
- In a large bowl with an electric mixer, beat together the butter and sugar.
- Add the mustard,parmesan cheese and the eggs.
- Add the dry ingredients and continue mixing until well blended.
- Fold in the nuts.
- On a lightly floured surface, divide the dough in half and form two loaves about 11 inches long and 2 inches wide and place on a lightly greased baking sheet.
- Bake for about 20 minutes in a preheated 375 degree oven or until they are slightly golden brown.
- Allow to cool for 5 minutes,then using aserrated knife cut into 3/4 inch slices.
- Place these slices back on the baking sheet, and cook an additional 5-10 minutes or until the cookies are golden in color and dry.
- Cool, and store in an airtight container.
- If the dough seems too sticky to form into logs, refrigerate for one hour first.
Nutrition Facts : Calories 291.4, Fat 16.5, SaturatedFat 5.7, Cholesterol 53.7, Sodium 308.2, Carbohydrate 28, Fiber 1.9, Sugar 7.2, Protein 9.3
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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