Imagine biting into a crisp, golden biscotti that's not just sweet, but bursting with savory herbs and rich Parmesan cheese. This isn't your ordinary cookie – it's a gourmet experience that will transform your snacking game forever! Whether you're a seasoned baker or a curious foodie, these Savory Herb Cheese Biscotti will transport your taste buds to the rustic kitchens of Italy with every crunchy, flavor-packed bite.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 24 biscotti
Ingredients
- 2 cups all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh herbs (rosemary, thyme, etc.)
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, grated Parmesan cheese, chopped fresh herbs, baking powder, and salt until well combined.
- In a separate large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl.
- Gradually fold the dry ingredients into the wet ingredients, mixing until a soft dough forms. The dough should be slightly sticky but manageable.
- Divide the dough into two equal portions and shape each portion into a long, flat log about 12 inches long and 2-3 inches wide on the prepared baking sheet.
- Smooth the tops and sides of the logs with slightly dampened hands to create an even surface.
- Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch.
- Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
- Arrange the biscotti slices cut-side down on the baking sheet and return to the oven.
- Bake for an additional 10-15 minutes, flipping once halfway through, until the biscotti are crisp and lightly golden.
- Transfer to a wire rack and let cool completely. The biscotti will continue to crisp as they cool.
- Store in an airtight container at room temperature for up to 1 week.
Tips
- Herb Selection: Use fresh herbs for the most vibrant flavor. A combination of rosemary and thyme works beautifully, but feel free to experiment with your favorite herb mix.
- Butter Temperature: Ensure your butter is truly softened but not melted. This helps create the perfect texture and helps the ingredients blend smoothly.
- Dough Consistency: If the dough feels too sticky, chill it in the refrigerator for 15-20 minutes before shaping the logs.
- Slicing Technique: Use a sharp serrated knife and cut the biscotti at a diagonal for those classic, elegant slices. Clean the knife between cuts for neat edges.
- Crispness Control: The second baking is crucial for achieving that signature crisp texture. Keep an eye on them to prevent over-browning.
- Storage Hack: To maintain maximum crunchiness, store your biscotti in an airtight container with a small piece of paper towel to absorb any moisture.Pro tip: These savory biscotti are perfect for cheese boards, as a companion to soups, or as a unique appetizer that will impress your guests!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 3g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 30mg
