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Savoury Biscotti

So easy to make, these crunchy twice cooked biscuits are delicious with cheese boards, pâté and dips, alongside soups and salads or just as a nibble with drinks.

Swap in your own favourite herbs, spices, nuts, and cheeses to create a whole variety of Savoury Biscotti.

It's recommended that you read the accompanying blog post before starting the recipe.

Course Snack, Cheese, Biscuit, cracker
Cuisine Italian, World
Keyword easy, christmas
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 21 biscotti (approx.)
Author Moorlands Eater

Ingredients

  • 100 g self-raising flour (or plain flour + ½ tsp baking powder)
  • 0.5 tsp salt
  • 1 tbsp mixed dried herbs (e.g. Italian seasoning, Herbs de Provence, or a single herb such as oregano)
  • 1 tsp garlic powder
  • 0.5 tsp mild chilli or red pepper flakes
  • 0.25 tsp black pepper
  • 50 g blanched hazelnuts (roughly chopped)
  • 50 g Parmesan, finely grated (plus extra for sprinkling)
  • 1 medium egg
  • 25 ml whole milk
  • 15 ml extra virgin olive oil

Instructions

  1. Preheat your oven to 180°C /160°Fan /Gas 4 /350°F with a shelf in the middle position.

    Line a large baking tray with baking paper.

  2. Sift the flour and salt into a mixing bowl then stir in the rest of the dry ingredients: herbs, garlic powder, chilli or pepper flakes, black pepper, hazelnuts and Parmesan.

    In a separate bowl, whisk together the wet ingredients: the egg, milk, and olive oil.

    Using a fork, stir the wet mixture into the dry, then use your hands to form it into a ball.

  3. On a board or clean work surface, roll into a flattish log that's approximately 3 cm wide and 2 cm high, trying to avoid any gaps or air holes.

    Transfer to the paper-lined baking tray then sprinkle over extra grated Parmesan: if any falls off gently roll the log in it.

  4. Put the tray in the preheated oven for 25 minutes or until firm and lightly browned.

    Transfer the log to a cooling rack for 5 - 10 minutes.

  5. Put the log on a board and using a serrated bread knife carefully cut into slices 8 mm - 1 cm wide, cutting on the slant if liked.

    Put the slices back on the paper-lined baking tray and return to the oven.

  6. Bake for a further 10 - 15 minutes, turning at least once, until the biscotti are dried all the way through and a light golden colour.

  7. Put the biscotti on the cooling rack and leave until completely cold before storing in an airtight container.

    Should stay crisp for at least 1 week.

Recipe Notes

Adapted from a recipe in Delicious magazine.