Savory biscotti is NOT traditional biscotti, and I am aware of this. However, you are talking to a gal who also likes to bake dessert focaccia and other creative takes on traditional bakes. Because that’s one of the great things about cooking and baking, you can be creative with flavors!
What is biscotti?
Biscotti is a traditional Italian cookie made from almonds, however it is crunchy and texture can be similar to croutons as they are also twice baked. They are firm but not crumbly, and should snap like a cracker when broken in half. Surprisingly, unlike most cookie recipes you know they don’t use butter!
Because biscotti is a traditionally sweet recipe (like my Lemon & White Chocolate Biscotti), and this is a savory biscotti I replaced the majority of the sugar with olive oil and goat cheese. You still want a little bit of sugar to help with browning. Now, because the norm is being deviated from, there isn’t really a right or wrong, just trying to replicate a texture with good flavor.
Biscotti in general is a pretty dry baked good. You can eat them by themselves, but for example, traditional sweet biscotti is usually served with tea or coffee. You can often find them in coffee shops. Because this is a savory biscotti, I’d perhaps serve this with soup, or potentially on a charcuterie board with cheese and dips like you would a cracker.
Savory Biscotti Key Ingredients
- Goat Cheese – Either traditional plain goat cheese or an herbed variety would be great in this recipe. The goat cheese isn’t a super present flavor, but it’s subtle and helps with the texture of the bake.
- Italian herbs – I used just the standard Italian Seasoning blend but Herbs de Provence would also be really lovely. They are similar but Italian seasoning often has sage which Herbs de Provence often omits, and will include lavender instead.
- Olive Oil – Olive oil is used here both for flavor and fat, and to help bring the dough together preventing it from being too dry.
Ingredients
- 38 g Olive oil 3 tbsp
- 56 g Goat cheese 2 oz, room temperature
- 2 large Eggs room temperature
- 240 g AP Flour
- 2 tsp Baking powder
- 2 tsp Italian seasoning
- 6 g Sea salt 1 tsp
- 20 g Granulated sugar 1½ tbsp
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a bowl add your flour, baking powder, herbs, sugar, and salt and whisk together. Set aside.
- In a medium to large bowl, add your goat cheese and olive oil and mix with a hand mixer until emulsified and smooth.
- Add in your eggs, and mix into the oil and cheese well.
- Add your dry ingredients to your wet and mix together. The dough will be somewhat dry, so use your hands after it becomes more large bits and chunks to press it together. If your dough feels especially dry, wet your hands while getting the dough together.
- Place the dough on the parchment lined baking sheet and form into a log shape about ¾-1 inch thick.
- Bake your dough for about 30 minutes on the center rack of your oven.
- Remove and let sit for about 15 minutes, then slice the dough using a serrated bread knife at an angle.
- Places all cut slices, cut side down on the pan and bake for another 20 minutes. Halfway through the bake, take the pan out and flip all the biscotti over.
- Remove from the oven and transfer to a wire cooling rack to let them cool completely.
- Enjoy on their own or serve with soup or a dip like hummus. Enjoy!
