Savory Biscotti (6) Collection

Discussion in 'Food and nutrition' started by Edoc, Feb 1, 2006.

  1. Edoc

    Edoc Guest

    Walnut Thyme Biscotti
    Cheddar Chive Biscotti
    Savory Two-Cheese Biscotti
    Blue Cheese, Port and Walnut Biscotti
    Biscotti alla Parmigiana
    Savory Cranberry Biscotti

    Walnut Thyme Biscotti

    Try different combinations of nuts and herbs in these savory biscotti.

    Makes 20 biscotti

    1 1/2 cups all-purpose flour
    1 cup finely grated Parmigiano-Reggiano cheese
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    2 large eggs
    2 tablespoons olive oil
    1 tablespoon sugar
    2 teaspoons fresh thyme (or 1 teaspoon dried)
    1/2 teaspoon dried basil
    2/3 cup coarsely chopped walnuts

    Heat oven to 350[degrees]F. Lightly grease a baking sheet. In a medium
    bowl, mix together the flour, cheese, baking powder, and salt; set
    aside.

    In a large bowl, whisk together eggs, oil, sugar, thyme, and basil.
    Stir in flour mixture until just combined, then stir in walnuts. Shape
    dough on baking sheet into a 12-inch-long log. Bake 25 to 30 minutes or
    until golden and firm in center. Remove log from oven. Cool log about
    15 minutes; reduce oven temperature to 300[degrees]F. Slice log
    crosswise diagonally into 3/8-inch-thick pieces. Arrange slices on wire
    cooling racks and return to oven for 10 minutes or until crisp. Cool
    completely and store in an airtight container.

    Source:
    <http://www.findarticles.com/p/articles/mi_m0KNH/is_6_9/ai_80206353>




    Cheddar Chive Biscotti

    Bake up a batch of these cheesy biscotti for your next cocktail party.

    Makes 20 biscotti

    1 cup all-purpose flour
    1 cup yellow cornmeal
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 cup coarsely grated cheddar cheese
    2 large eggs
    1/4 cup sugar
    3 tablespoons vegetable oil
    3 tablespoons finely chopped fresh chives

    Heat oven to 350[degrees]F. Lightly grease a baking sheet. In a medium
    bowl mix together the flour, cornmeal, baking powder, and salt. Stir in
    the Cheddar cheese and set aside.

    In a large bowl, whisk together eggs, sugar, vegetable oil, and chives.
    Stir in Hour mixture until a soft dough forms. Shape dough on baking
    sheet into a 13-inch-long log. Bake 25 to 30 minutes or until golden
    and firm in center. Remove log from oven; cool about 15 minutes. Reduce
    oven temperature to 300[degrees]F.

    Slice log crosswise diagonally into 1/2-inch-thick pieces. Arrange
    slices on wire cooling racks and return to oven for 10 minutes or until
    crisp. Cool completely and store in an airtight container.

    Source:
    <http://www.findarticles.com/p/articles/mi_m0KNH/is_6_9/ai_80206353/pg_2>





    Savory Two-Cheese Biscotti

    Savory biscotti are great for dipping into chili. Make these a couple
    days ahead, and store in an airtight container.

    2 3/4 cups all-purpose flour
    3/4 cup (3 ounces) shredded extrasharp cheddar cheese
    1/2 cup (2 ounces) grated fresh Parmesan cheese
    2 teaspoons baking powder
    3/4 teaspoon salt
    1/4 teaspoon ground red pepper
    1/4 cup fat-free milk
    2 teaspoons olive oil
    3 large eggs
    Cooking spray

    Preheat oven to 350 .
    Lightly spoon flour into dry measuring cups; level with a knife.
    Combine flour and next 5 ingredients (through pepper) in a large bowl.
    Combine milk, oil, and eggs; stir with a whisk. Add milk mixture to
    flour mixture, stirring until well blended (dough will be dry and
    crumbly). Turn out onto a lightly floured surface; knead 8 times.
    Divide dough in half. Shape each portion into an 8-inch-long roll.
    Place rolls, 6 inches apart, on a baking sheet coated with cooking
    spray; flatten to 1-inch thickness. Bake at 350 for 30 minutes.
    Remove from baking sheet; cool 10 minutes on wire rack.

    Reduce oven temperature to 325 .

    Cut each roll diagonally into 12 (2/3-inch) slices. Place slices, cut
    sides down, on baking sheet. Bake at 325 for 10 minutes. Turn
    biscotti over; bake an additional 10 minutes (biscotti will be slightly
    soft in center but will harden as they cool). Remove from baking sheet;
    cool completely on wire rack.

    Yield: 2 dozen (serving size: 1 biscotto)

    NUTRITION PER SERVING
    CALORIES 83(30% from fat); FAT 2.8g (sat 1.5g,mono 0.5g,poly 0.1g);
    PROTEIN 3.9g; CHOLESTEROL 32mg; CALCIUM 80mg; SODIUM 160mg; FIBER 0.4g;
    IRON 0.8mg; CARBOHYDRATE 10.8g

    Krista Ackerbloom Montgomery & Ann Taylor Pittman
    Cooking Light, MARCH 2005

    Source:
    <http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1031616>





    Blue Cheese, Port and Walnut Biscotti

    Blue cheese, port and walnuts are wonderful served together, so why not
    a biscotti with the same flavours. Serve with a spread or with soup.

    1/4 cup butter (50 mL)
    1/2 cup crumbled blue cheese (125 mL)
    2 cups all-purpose flour (500 mL)
    2 tsp baking powder (10 mL)
    1/2 tsp salt (2 mL)
    1/2 tsp black pepper (2 mL)
    2 eggs
    2 Tbsp granulated sugar (25 mL)
    2 Tbsp port wine (25 mL)
    1/2 cup finely chopped toasted walnuts (125 mL)

    In small microwavable bowl, melt butter at high 30 to 60 seconds. Stir
    in crumbled blue cheese and stir until mixture is blended (if
    necessary, microwave for 20 to 30 seconds).

    In bowl, combine flour, baking powder, salt and pepper.

    In large bowl, beat eggs and sugar. Stir in butter-cheese mixture and
    port until smooth. Stir dry ingredients into egg mixture until blended.
    Stir in nuts.
    Divide dough into 2 pieces and shape (if sticky, lightly flour hands)
    each into a log about 10 inches (25 cm) long. Place about 4 inches (10
    cm) apart on Chefs Select Parchment Paper lined cookie sheet. Flatten
    tops slightly.
    Bake in preheated 325 F (160 C) 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 (1 cm) diagonal slices with
    serrated knife.
    Place pieces on baking sheet and return to 325 F (160 C) 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 or freeze.

    Source: <http://www.chefsselect.com/htm/jmrecipes/bluecheesebis.htm>




    Biscotti alla Parmigiana

    1 cup all-purpose flour
    1 cup softened unsalted butter
    1 cup freshly grated Parmesan
    1 teaspoon chopped fresh rosemary leaves
    Pinch sea salt

    In a bowl of a food processor add flour, butter, Parmesan cheese,
    rosemary and salt. Pulse until crumbly, but sticks together when
    pressed with fingers. Pour onto a floured pastry board and gather into
    a ball. Cover it with plastic wrap and allow dough to rest in
    refrigerator for 1 hour.

    Preheat oven to 350 degrees F.

    Remove dough from the refrigerator and allow it to warm slightly, about
    10 minutes. Place rested dough on a lightly floured pastry board and
    roll out to 1/2-inch thickness. Line a baking sheet with a silpat mat
    or parchment paper. Using a 2-inch cookie cutter, cut out circles and
    place them on the baking sheet, 1-inch apart. Gather dough scraps into
    a ball. Roll out leftover dough and cut additional circles. Continue
    until all the dough is used. If the dough becomes too soft and the
    butter starts to melt, place it back into the refrigerator to firm up
    again.
    Place in oven and bake 8 to 10 minutes or until golden brown

    Source:
    <http://www.network54.com/Forum/375593/thread/1134134303/last-1134412779/FOOD+FRIDAY+!!!!!>




    Savory Cranberry Biscotti

    >>From Two Rivers Country Club


    2 1/2 cups all-purpose flour
    2 tablespoons sugar
    1 teaspoon kosher salt
    1/2 teaspoon fresh ground pepper
    1 teaspoon baking powder
    6 oz. unsalted butter (chill and cut into small pieces)
    Zest of 1 orange
    2 tablespoons extra virgin olive oil
    2 eggs plus 1 yolk
    1/4 cup milk
    1 cup dried cranberries
    1 tablespoon fresh thyme

    Preheat oven to 350 .

    In a medium bowl, place flour, sugar, baking powder, salt and pepper
    and stir until combined. Add the butter and mix until this butter-flour
    mixture is coarse in texture.

    In a separate bowl, whisk together the olive oil, eggs, and milk. Add
    this to the flour mixture and mix until the dough comes together. Add
    the cranberries, orange zest and thyme and work into the dough.

    Divide the dough into thirds and form into logs measuring 1 1/2 inches
    wide by 10 incheslong. Place on oil or parchment paper lined baking
    sheet and bake for approximately 20-25 minutes until lightly browned.
    Reduce the oven temperature to 275 .

    With a serrated knife cut the logs on a bias into 1/8 inch thick
    pieces. Arrange slices flat on the baking sheets and return to the
    oven. Bake for about 30 minutes, turning the cookies over after 15
    minutes to insure even browning. Cool and serve along with the Roasted
    Butternut Squash Bisque.

    Yield: 4 1/2 dozen

    Source:
    <http://72.14.203.104/search?q=cache:6qySv7j4IcEJ:www.williamsburgfarmersmarket.com/recipes/scbisc.pdf+savory+biscotti&hl=en&gl=us&ct=clnk&cd=41>

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