From Cheese Hors d'Oeuvres by Hallie Harron
Excerpt from Cheese Hors d'Oeuvres by Hallie Harron © 2008, used by permission of The Harvard Common Press
- Servings: Makes about 3 dozen biscotti.
This is a classic twice-baked biscotti recipe: a savory dough is first baked in a long log, then cut into diagonal slices which are then baked again until crisp.
The recipe calls for grated Parmesan, but says that any aged grating cheese, such as Greek mitzithra or Asiago, would also work well.
The biscotti can be stored in a covered container for up to 3 weeks, but I doubt they'll last that long. Serve with an aperitif or a cocktail or instead of bread with a salad.
- 2 1/2 cups all-purpose flour
- 1/2 tablespoon salt
- 2 teaspoons baking powder
- 1/2 cup grated Parmesan cheese (about 1 2/3 ounces)
- 1/2 cup slivered almonds, toasted
- 1 tablespoon herbes de Provence
- 3 tablespoons unsalted butter, softened
- 4 large eggs
- 1/2 cup cold water
- Preheat the oven to 350° F.
- Line a baking sheet with parchment paper and lightly coat the parchment with olive oil.
- In a large bowl, mix together the flour, salt, baking powder, Parmesan, almonds, herbes de Provence, and butter.
- In a separate bowl, beat together 3 of the eggs with the water. Gradually beat the egg mixture into the flour mixture.
- Turn the moist dough out onto a floured surface and knead until smooth, about 2 minutes.
- Form 2 logs about 10 inches long and place on the prepared baking sheet.
- Beat the remaining egg and brush it over the surface of the logs.
- Bake for 25 minutes, or until lightly golden. Let each cool slightly.
- Reduce the oven temperature to 325° f.
- Cut the logs diagonally into 1/4-inch thick slices and lay the slices cut side down on the same baking sheet.
- Bake for an additional 10 to 15 minutes, or until crisped.
Store in a covered container for up to 3 weeks.