Saturday, March 5, 2011

Savory Biscotti

No, that is not a typo. Savory Biscotti.

You may be thinking that biscotti is hard, italian cookie that is enjoyed in the afternoon with coffee or a light dessert treat. These are all true but did you also know that this cookie can be *gasp* savory?!

Yes, Giada said so.

She is God when it comes to anything italian.

Making sweet things savory us actually nothing new. In case you didn't know (which  I didn't so its okay ;)) a cracker is pretty much a savory cookie. They are made mostly the same way. Beginning by creaming butter and adding in flavorings. For cookies, sugar is usually added in with the butter but for crackers, it can be anything from cheese to different seasonings.

These crackers are flavored using some classic italian ingredients: goat cheese, pecorino, and herbs de Provence. They simply melt in your mouth and are perfect paired with almost any kind of dinner. Soup for dipping, salad for scooping, or butter for spreading.

Biscotti is not hard to make. Make these. You'll thank me later. Or maybe now.

Savory Biscotti
Recipe Adapted From: Giada De Laurentiis 

2 C. All purpose flour
1 stick butter, softened
3 oz. softened goat cheese
3 tbs. grated pecorino
3 tbs. herbs de Provence
3 tbs. sugar
1 tsp. sea salt
1/2 tsp. pepper
1 1/2 tsp. baking powder
2 eggs beaten, at room temperature

Preheat oven to 350 degrees. Make sure the rack is in the center of the oven.

In a medium bowl, whisk together the flour, baking powder, salt, and seasonings. Set aside. In a large bowl, cream together the butter, goat cheese, pecorino, and sugar. Slowly beat in the eggs until well combined. Add the flour in batches and mix in until just combined. 

Wet your fingers and for, the dough into a long log. 
Bake until a light, golden brown color. Cool completely before moving onto the next step. 

Once log is completely cooled, slice into biscotti shapes, about 1/2 inch thickness. Place cut side up on a baking sheet and bake for 15 minutes. Flip and then bake another 15 minutes until golden on all sides. 

May be stored in an airtight container for up to one week. 

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