Savory Parmesan Biscotti

by Michele Pesula Kuegler | November 15th, 2018 | Breads, Recipes
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Move over breadsticks, savory biscotti are here.

You know how we put things into categories and then can’t think of them in any other way? I previously had done this with baked sweet potatoes. They were for lunch or dinner. Sure, you could have sweet potato in your hash or home fries but to eat a baked sweet potato at breakfast? I don’t think so.

Wanting something different for breakfast outside of my usual options of smoothie, cereal, or yogurt, my mind wandered to a baked sweet potato. If I took half of a sweet potato, topped with a sprinkle of cinnamon-sugar and Greek yogurt, I’d have a healthy and filling breakfast. Not crazy outside the box but definitely a change in thinking.

Much like my blind eye to the breakfast of baked sweet potato, so did I have a blind eye to biscotti of a savory nature. I’m not sure why that was. I have made savory scones, so why not savory biscotti? Whatever the reason previously, I now have crossed the threshold.

What got me to the point of creating these Savory Parmesan Biscotti was a pre-event gathering. Four couples, us included, were to be attending a gala at the Currier Museum, celebrating the opening of an Italian exhibit. Before attending the gala the couples would meet at our home for a drink and small snack.

Being a thematic planner, I knew the menu had to be Italian. Prosecco or Aperol spritzes were an easy drink choice. For food I wanted small bites, as there would be plenty of food at the event. So, skewers of canteloupe and ciliegine (mini mozzarella balls) were on the list. Next, I wanted something else handheld and simple. With that thought it occurred to me that it was time to transform biscotti from sweet to savory.

Making this recipe I discovered that there were some variables in serving. For our gathering I made them half the typical length, so that were smaller, handheld snacks. For a dinner of soup and biscotti, I made them full-size and with a parmesan coating. Note: the parmesan tends to crumble all over; only add that if you’ll be sitting over a dish while eating.

Whether you’re looking for a savory appetizer or a different option to serve with soup or salad, these biscotti might be the perfect choice.

Savory Parmesan Biscotti

Yields 24
Move over breadsticks, savory biscotti are here.




Print

Prep Time
15 min

Cook Time
50 min

Total Time
1 hr 20 min

Prep Time
15 min

Cook Time
50 min

Total Time
1 hr 20 min

Ingredients
  1. 1/3 cup salted butter, softened
  2. 3 Tb. sugar
  3. 2 eggs
  4. 2 cups flour
  5. 2 tsp. baking powder
  6. 1/2 tsp. salt
  7. 3/4 cup shredded parmesan
  8. 1 tsp. oregano
  9. 1 tsp. basil
  10. 1/4 cup shredded parmesan (for sprinkling, if desired)
Instructions
  1. Preheat oven to 350.
  2. Beat butter and sugar in large bowl.
  3. Add eggs, one at a time, beating until smooth.
  4. In a separate bowl, mix flour, baking powder, salt, parmesan, oregano, and basil.
  5. Add flour mixture to wet ingredients and blend.
  6. Divide dough in half.
  7. Shape each half into 11″ x 2″ or 8″ x 4″ rectangle, using floured hands.
  8. Set each loaf 2″ apart on a baking sheet.
  9. Bake for 20 minutes or until the dough is set.
  10. Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on cookie sheet.
  11. Using a serrated knife, cut the loaves into diagonal slices, 1/2″ thick.
  12. Place slices on cookie sheet with the cut sides down. Bake for 8 to 9 minutes. (May be less for 2″ biscotti.)
  13. Turn over slices, and bake for 8 to 9 minutes more.*
  14. Remove biscotti from oven, and allow to cool completely on a cooling rack.
Notes
  1. *If topping with shredded parmesan, do so after flipping and before the third baking time.
Think Tasty http://www.thinktasty.com/

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