read_w (read_w) wrote,
read_w
read_w

Savory biscotti

Made for a friend's birthday, and for the Boston gender-free English country dance anniversary dance; a requested recipe.

1¼ c all-purpose flour
1½ c barley flour (or whole wheat pastry flour, but then you need to be careful not to overwork the dough)
1 t coarsely ground black pepper
1½ t salt
1 t baking powder
¾ c grated romano cheese
½ c toasted pistachios (prettier if left whole)
½ t dried thyme
½ t dried oregano
¾ t dried basil
2 Tbs (packed) minced fresh parsley
¼ c julienned marinated sun-dried tomatoes*
2-3 T minced canned chipotle (1½ to 3 with adobo)—the higher amount is quite spicy
4 large eggs, lightly beaten
¼ c olive oil, plus extra for brushing
1/3 c vermouth or white wine or water [perhaps less; it's a pretty sticky dough, though not that difficult to roll out]
paprika (preferably smoked)

Preheat oven to 350F. Place two baking sheets together (for insulation) and line the top sheet with parchment paper.

In large mixing bowl, whisk together flours, black pepper, salt, and baking powder. Add cheese, nuts, thyme, oregano, and basil, and stir together.

Separately combine eggs, ¼ c oil, wine/water, chipotles, tomatoes, and parsley. Make a well in the center of the dry ingredients; add the wet and stir to make a soft dough. Let sit a few minutes to firm up.

Roll to shape into a log about 3" diameter (about 10" long). Transfer to prepared baking sheet. Brush with olive oil and dust with paprika.

Bake 25-30 minutes until golden and slightly puffy. Remove from oven and set on rack to cool completely.

Set oven to 325F. Slice cooled log on the bias into slices a bit wider than 1/4". Place flat on baking sheets and bake 12 minutes; turn each slice over and bake another 10 minutes, until barely colored.

Transfer slices to cooling racks. Lower oven to 175F and crisp the biscotti on the racks, about 45 minutes. (They should not color further.)

I think these are bit dry to eat by themselves, but they're very nice buttered, and they should be good with soup.

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*America's Test Kitchen likes Trader Joe's; best to get the halves and julienne them yourself.
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