Chef Bleifer Savory Biscotti
Sure, you love biscotti with your coffee in the morning, but now it's wine-thirty and you're still craving pastry. Chef Robert Bleifer comes to the rescue with his Savory Biscotti to pair with our Lloyd Cellars Carneros Chardonnay!
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon fresh thyme chopped (or 1 teaspoon dried thyme)
- 2 teaspoons fresh rosemary chopped (or 1 teaspoon dried rosemary)
- 4 large eggs
- 2 tablespoons extra-virgin olive oil
- 1/2 cup grated parm
- 2 tablespoons honey
Instructions
- Set an oven rack to the middle shelf and preheat oven to 350.
- Line a cookie sheet with parchment.
- In a large mixing bowl, whisk together, flour, salt, and baking powder.
- In a medium bowl or large measuring cup, whisk eggs and then whisk in oil and cheese, herbs, and honey.
- Add the egg mixture into the flour mixture and mix with a rubber spatula.
- With floured hands, transfer the dough to a floured work-surface.
- Roll into a log about 12 inches long and 4 inches wide (it will be flat).
- Place the log on the cookie sheet and bake for about 20 minutes, until the dough is firm to the touch and lightly golden in color.
- Cool the log on a rack and lower the oven temperature to 325.
- With a serrated knife, cut the log into 1/4 inch wide cookies (slice straight across for shorter biscotti or at a 45 degree angle for longer biscotti.
- Place the sliced biscotti cut-side down onto the cookie sheet and bake for an additional 15-20 minutes, or until dry and golden.
- Cool on racks and serve immediately, or when fully cool, store in an air-tight cookie tin for several days.