Savoury Mediterranean Biscotti

photo by Jonathan Melendez




- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Yields:
-
3 dozen
ingredients
- 2 eggs
- 2 tablespoons sugar
- 1⁄3 cup olive oil
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cracked black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano (preferably greek)
- 3⁄4 cup grated parmesan cheese
- 1⁄4 cup finely chopped sun-dried tomato
- 1⁄4 cup finely chopped kalamata olive
directions
- 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.
Reviews
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Crunchy and tasty, too! I followed the directions exactly, except I added 1/4 tsp cayenne pepper, 'cause we do like things hot. These had a nice flavor, but I think I'll cut them a little thinner than 1/2" next time, as that should make them more tender to bite. Flavorings were good, not overpowering, but perhaps a little more oily than other biscottis I've eaten. I loved the idea of savory biscotti and will experiment with these. Evelyn, thanks for the recipe and good idea.
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Made this to accompany a french bistro dinner we had for friends in May or June. It was such a nice change to have crunchy biscotti instead of soft breadsticks or french bread with salads. This recipe packs a real punch in terms of flavor and texture. In fact, I used some of the bigger crumbs as croutons in my french market salad - they were excellent! I made this exactly as written, but I made them by hand, not using my Kitchen Aid...I think that was a mistake. This dough is very, very stiff, and I had problems in getting it to be a cohesive dough. Again, I think it was because I stirred and kneaded it by hand. Next time, I will most definitely use my stand mixer - I think it will make a huge difference. It's such a tasty, unusual dish, I'll be sure to make it again - the only thing I might add would be some chopped, toasted pine nuts...but maybe not. The recipe was really delicious as is - thanks, evelyn!
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Love the flavors and smells. They all work wonderfully together. I have made this recipe a few times. The problem I have is that the dough seems too dry. I have tried adding a little more olive oil. It was still dry. I felt like I had to knead it to get it to stay together so I could get it on the tray. Are the ingredient amounts accurate? The taste is great but it crumbles a lot so the asthetics are not great.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.