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.
- 1/3 cup salted butter, softened
- 3 Tb. sugar
- 2 eggs
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup shredded parmesan
- 1 tsp. oregano
- 1 tsp. basil
- 1/4 cup shredded parmesan (for sprinkling, if desired)
- Preheat oven to 350.
- Beat butter and sugar in large bowl.
- Add eggs, one at a time, beating until smooth.
- In a separate bowl, mix flour, baking powder, salt, parmesan, oregano, and basil.
- Add flour mixture to wet ingredients and blend.
- Divide dough in half.
- Shape each half into 11″ x 2″ or 8″ x 4″ rectangle, using floured hands.
- Set each loaf 2″ apart on a baking sheet.
- Bake for 30 minutes or until the dough is set.
- Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on cookie sheet.
- Using a serrated knife, cut the loaves into diagonal slices, 1/2″ thick.
- Place slices on cookie sheet with the cut sides down. Bake for 8 to 9 minutes. (May be less for 2″ biscotti.)
- Turn over slices, and bake for 8 to 9 minutes more.*
- Remove biscotti from oven, and allow to cool completely on a cooling rack.
- *If topping with shredded parmesan, do so after flipping and before the third baking time.
