Savory Biscotti
Elevate your snack game with these delectable Savory Biscotti, a delightful twist on the classic Italian treat that’s perfect for pairing with soups, salads, or a charcuterie board. Packed with bold flavors from Parmesan cheese, fresh rosemary, thyme, and the subtle sweetness of sun-dried tomatoes, these twice-baked bites deliver a satisfying crunch with every bite. A hint of black pepper and optional red pepper flakes add just the right amount of warmth to balance the rich, herbaceous notes. With only 15 minutes of prep and simple ingredients, this recipe is ideal for entertaining or elevating your everyday snacking. Bonus: These savory biscotti can be stored for up to a week, making them a convenient and flavorful make-ahead option!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 0.25 cups unsalted butter, melted
- 3 pieces large eggs
- 0.75 cups Parmesan cheese, finely grated
- 2 teaspoons fresh rosemary, finely chopped
- 1 teaspoons thyme leaves, finely chopped
- 0.25 cups sun-dried tomatoes, finely chopped
- 0.25 teaspoons red pepper flakes (optional for heat)
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, salt, and ground black pepper.
In a separate medium bowl, whisk the melted butter and eggs until well combined.
Stir in the Parmesan cheese, rosemary, thyme, sun-dried tomatoes, and red pepper flakes (if using) into the wet mixture.
Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms. Use your hands if necessary to bring the dough together.
Transfer the dough to a lightly floured surface and divide it into two equal portions.
Shape each portion into a log approximately 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving enough space between them.
Bake for 25 minutes, or until the logs are firm to the touch and lightly golden. Remove from the oven and let them cool for 10 minutes.
Reduce the oven temperature to 325°F (160°C).
Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick slices.
Place the biscotti slices cut side down back onto the baking sheet. Bake for an additional 12-15 minutes, flipping the slices halfway through, until golden and crisp.
Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing. They can be stored in an airtight container for up to 1 week.
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 5011 mg | 218% | |
| Total Carbohydrate | 226.2 g | 82% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 21.9 g | ||
| Protein | 117.7 g | 235% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 2144 mg | 165% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2492 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
