Try this Savory Biscotti recipe, or contribute your own.
- Carbohydrate 75.092 g
- Cholesterol 93.06 mg
- Fat 2.79305 g
- Fiber 1.69095002985373 g
- Protein 8.950575 g
- Saturated Fat 0.77803 g
- Serving Size 1 1 Serving (115g)
- Sodium 1396.73175 mg
- Sugar 73.4010499701463 g
- Trans Fat 0.56674 g
- Calories 362 calories
Step-by-step
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, herbes de Provence, baking powder, and salt. Set aside.
- In a stand mixer, fitted with a paddle attachment, beat the butter and goat cheese together until smooth. Beat in the sugar and eggs. In batches, add the flour mixture and beat until just combined. Transfer the dough to the prepared baking sheet. With damp hands, form the dough into a 13-inch-long, 3 1/2-inch-wide loaf. Bake until light golden, about 30 minutes. Cool on the baking sheet for 30 minutes.
- Transfer the loaf to a cutting board. Using a serrated knife, cut the log on the diagonal into 1/2-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake until pale golden, about 15 minutes. Transfer the biscotti to a wire rack and cool completely, about 30 minutes.
Cooling the Initial Loaf
Allowing the baked log to rest on the sheet for exactly 30 minutes prevents the interior from tearing under the knife. Warm dough crumbles when sliced, while fully cooled logs resist the blade cleanly. Cutting requires a serrated knife applied with a sawing motion rather than downward pressure. Diagonally slicing creates a wider surface area for the second browning phase.Scaling Batch Quantities
Multiplying this formula demands careful attention to room-temperature ingredients. Butter and goat cheese must register around 65 degrees F to emulsify properly with the eggs without breaking. Stand mixers equipped with a paddle attachment manage double batches effectively, but larger quantities require hand-mixing in stages to prevent gluten overdevelopment in the all-purpose flour.Storage and Longevity
Maintaining crispness depends entirely on moisture control after the final 15-minute bake at 350 degrees F. Airtight containers preserve the texture for up to one week at room temperature. Stale slices regain their snap when returned to a 300-degree oven for five minutes.
