Tuesday, February 15, 2011

Savory Biscotti

I've long loved biscotti.  They keep well and are delicious with tea for an afternoon treat.  They package well for gift giving.  When my friends were coming for our movie date last week, I wanted a simple menu but it had to be a little different and, of course, delicious.  I settled on a roasted pepper and tomato soup and thought these savory biscotti would be perfect as an accompaniment.  I like the full amount of pepper in the recipe as it provides just the "bite" they need.  I made them a few days ahead.  They also freeze well.  I usually crisp them a bit in the oven after defrosting.  Give them a try.  I think you'll find them quite nice.


Parmesan Black-Pepper Biscotti from Epicurious with a small tweak by me

1 Tbsp freshly ground black pepper (more or less to your taste)
4 cups all-purpose flour
2 tsp baking powder
1 tsp salt
4 ounces Parmesan cheese, finely grated (2 cups)
1/4 cup Parmesan cheese for dusting.
1 1/2 sticks cold, unsalted butter, cut into half inch cubes
4 large eggs
1 cup whole milk (since I don't have whole milk, I mix 1% milk and half and half)

1.  Place oven racks in the upper and lower thirds of the oven and preheat to 350 degrees.
2.  Whisk together the flour, baking powder, salt, two cups of the cheese and the black pepper in a large bowl.  Blend in the butter with a pastry blender until mixture resembles coarse corn meal.  Whisk three of the eggs into the milk and add to the flour mixture, stirring with a fork until a soft dough forms.
3.  Turn dough out onto a lightly floured surface and divide into quarters.  Using well-floured hands, form each piece into a slightly flattened 12 inch long log (about 2 inches wide and 3/4 inches high).  Transfer logs to two ungreased baking sheets, arranging logs about 3 inches apart.
4.  Whisk remaining egg and brush over logs, then sprinkle the tops of logs, evenly, with remaining cup of cheese and a little black pepper.  Bake, rotating the sheets 180 degrees and switching position of sheets halfway through baking, until logs are lightly golden and firm to the touch.  This takes about 30 minutes total time.  Cool logs to warm on a wire rack.
5.  Reduce oven temperature to 300 degrees.
6.  Carefully transfer one warm log to a cutting board and cut, on the diagonal, into 1/2 inch thick slices with a serrated knife.  Arrange the slices, cut side down, in one layer on a baking sheet.  Repeat with the remaining logs.  
7.  Bake, turning over once, until golden and crisp-about 35 to 40 minutes.  Cool and store in an airtight container.  I freeze some of the logs.  Just defrost and crisp up in a 300 degree oven for 10 minutes.

ENJOY



30 comments:

  1. These sound scrumptious with the soup. Can I come next time? Hugs xx

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  2. I've made all kinds of Biscotti, but never a savory one. They sound great:@)

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  3. I'd love to make this biscotti! I'm always favoring savory over sweet. And I'm happy to have found your blog. Delightful reading and great recipes.

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  4. Your friends are very lucky folks! This sounds so good!

    You are so right about having computers, Bonnie! Skype is a runner-up to a real visit! Thanks so much for your sweet comment.

    Hope you have a wonderful day! I'm sure you will be cooking up something delectable!

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  5. I love a savory biscotti - they are delicious with soups and salads. Your roasted pepper and tomato soup sounds wonderful. It's definitely still soup weather here.

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  6. Oooh, great idea! I've never made any type of biscotti, but I've been wanting to try it. Sounds wonderful with your soup!

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  7. Oh, my father got me hooked on these. I adore them.. When I eat them I feel my brain is rattling. Have never tried to make them but I gather now is my chance. Dang these look super.
    How does Mr.Ollie like them? I will trade you my gourd alarm system for your ollie... (grinnin')

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  8. Although I've known about biscotti for years, it's only this year that I've tried it and fallen madly in love with it. This recipe sounds divine.

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  9. wish i had been there for the food. i agree with junibears, scrumptious

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  10. I've never made biscotti before. I'll have to try them. Carla

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  11. Yummy, If you can make these you can make my cookies super easy.. i love making Biscotti...They are good dipped in Vin Santo Wine...

    Pattie

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  12. A savory biscotti would be wonderful with soup - great idea! I love the sound of all that pepper in them too.

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  13. These biscotti look great. I'd like to try my hand at a savory biscotti.

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  14. These really do sound wonderful and they were a perfect accompaniment for you lovely soup. I definitely will be giving them a try. I hope the remains of all that snow aren't making life too difficult for you. Have a great day. Blessings...Mary

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  15. I'd love one of these right now. They sound fantastic! I've never made biscotti but will have to try it. All of that pepper is a wonderful thing. Pass me one or two please!

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  16. Oh, these look soooo good! And I can only imagine dunked in that soup! When I eat tomato soup, I like to sprinkle parmesan on top or maybe big croutons, too.

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  17. Love the idea of savory biscotti; would be perfect with a bowl of cream soup or with my cup of tea. Will save this one; thank you.
    Rita

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  18. Mmmmmm, this sounds delightful!

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  19. Oh, Bonnie, these sound terrific!!! I am so used to sweet biscotti, but I love the idea of savory ones. I definitely want to try this recipe. Thanks for sharing.

    Also, the meal sounds delightful. I would have liked to have been an invited guest for this dinner and a movie at your house.

    Blessings,
    Patti

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  20. These look amazing! And are screaming to be dunked in a nice bowl of tomato soup. YUM!!!

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  21. I have never made a savory biscotti. This sounds very tasty.

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  22. I have always thought of biscotti only in the dessert catagory. No more . . . this looks delicious.

    Fondly,
    Glenda

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  23. I have never thought of making savory biscotti before. I always tend towards the sweet stuff. My habits need to change! Thanks for sharing, sweet friend. Many blessings to you as the week unfolds.

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  24. These biscotti would go great with beef stew and a lot of red sauce.

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  25. Your biscotti are perfect looking Bonnie!

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  26. Ooooh, a savory biscotti! Now that sounds like a good time!

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  27. I've never made savory biscotti but these sound like they'd be fabulous with soup. Thanks! :)

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  28. There was a time I used to make quite a variety of biscotti and then somehow got off the kick of making them. Also add to that the fact that I may have been eating too many of them too...it was becoming a problem for my slim hip! LOL

    Your savoury treat seems simple enough to try and put me back into the mood. I may just have some fresh biscotti with my soup this weekend ;o)

    Flavourful wishes,
    Claudia

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  29. These sure look like they have a nice texture. I've never made a savory biscotti and why not?? Perfect with a bowl of soup!

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