Any Savory Biscotti Recipes Out there??

[Chef Cindy]

I have been looking for a savory biscotti recipe for some time now. It would be nice for appetizers or with salad or soup. A nice change from bread or rolls. Can be light or not.

[Vanessa]

These would go great with soups. Also swome yrs ago CL had an issue (front cover was a tiramisu and coffee desserts) which featured biscotti and cheddar biscotti. I will try to find it for you. In the meantime...

Double Corn-Parmesan Biscotti
Corn kernels and cornmeal give these savory biscotti a pleasant crunch. Fresh or frozen kernels work equally well


2 cup corn kernels
1 1/3 cup all-purpose white flour
2/3 cup Parmesan cheese
1/2 cup yellow cornmeal
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
2 large egg whites
1/2 teaspoon Tabasco

1.Preheat oven to 325 degrees F (165 degrees C). Coarsely chop corn in a food processor or blender. Combine flour, cheese, cornmeal, sugar, baking powder, salt and baking soda. Whisk together eggs, egg whites and Tabasco, and add to the dry ingredients; mix until almost smooth. Add the chopped corn and mix well.

2.Working on a floured surface, shape the dough into 2 logs [per recipe yielding 48], each about 14 inches long and 1½ inches thick. Place the logs on a prepared baking sheet and bake for 22 to 27 minutes, or until firm to the touch. Transfer the logs to a rack to cool. Reduce the oven temperature to 300 degrees F (150 degrees C).

3.Cut the logs diagonally into ½-inch-thick slices. Stand the slices upright on the baking sheet and bake for 60 minutes. Let cool before storing. 48 biscotti
Calories: 38 Cholesterol: 9.95 mg
Protein: 1.67 g Sodium: 103.5 mg
Carbohydrates: 6.14 g Total Fat: .76

[Chef Cindy]

Thanks so much Vanessa for the recipe. It looks very tasty. I have everything except the corn. I might give these a try on Sunday.

[Missi]

I love the idea of serving biscotti with soup! I hope there are more of these recipes out there! Anxiously awaiting the cheddar biscotti recipe from Vanessa http://www.cookinglight.com/bbs/smile.gif

[gobluem82]

I have a great recipe from Food and Wine Magazine that has fennel seeds, parmesan, and pine nuts. It's a smaller biscotti and meant more as a substitute for a cracker--I don't know if it would be used as a substitute for bread. If you're interested, let me know--I can't find the recipe on-line anywhere, so I would have to type it in the old-fashioned way.

[Chef Cindy]

gobluem82, any and all recipes are greatly appreciated. Please post it if you have the time. Thanks so much.

[WeekendCook]

I have a tiny paperback cookbook that I picked up for about $5 called The Best 50 Biscotti Recipes by Barbara Karoff. There are a few savory biscotti recipes in it:

-Cornmeal Parmesan Biscotti
-Chili Corn Biscotti
-Curry Pine Nut Biscotti

Let me know if interested in any of these.

[Missi]

Gobluem82 and Weekend cook. I am very interested in all the recipes mentioned!! Thank you in advance http://www.cookinglight.com/bbs/smile.gif

[Chef Cindy]

WeekendCook,
I am very interested in the recipes you mentioned and thank you so much for offering.

[Kelli Kerrigan]

I have a recipe for Smoked Turkey, Wild Rice, and Mushroom Muffins. I bet they would go nicely with soup or salad, but I'm not sure if you are looking for a muffin. Let me know if you want it.

[Lynn B]

This is one of my all-time favorite "non-sweet" biscotti recipes. It is from the March 95 issue of CL. These are delicious w/ soups! ENJOY!

SAVORY CHEESE BISCOTTI
The cheese makes these savory biscotti spfter than the sweet ones - perfect with soup.
2 cups all purpose flour
2 T yellow cornmeal
1 t baking powder
2 t salt
1 t sugar
1/2 t dried basil
1/2 c non-fat sour cream
2 T margarine, melted
3 egg whites
1/2 c (2 oz) shredded smoked cheddar cheese
Vegetable cooking spray.

Combine first 6 ingredients in a large bowl. Combine sour cream and next 2 ingredients in a small bowl; stir w/ a wire whisk until blended. Stir in cheese; add to flour mixture, stirring until well-blended. (dough will be crumbly)

Turn the dough out onto a lightly floured surface, and knead lightly 6 or 7 times. Shape dough into a 16" long roll. Place roll on a baking sheet coated w/ cooking spray and flatten roll to 1" thickness.

Bake at 350 degrees for 30 minutes. Remove roll from baking sheet to a wire rack and cool 10 minutes. Cut roll diagonally into 24 (1/2") slices, and place cut side down on baking sheet. Reduce oven temperature to 325 degrees and bake 15 minutes. Turn slices over and bake an additional 15 minutes. (Biscotti will be slightly soft in the center but will harden as they cool.)

Remove from baking sheet; let cool completely on wire rack. Yield: 2 dozen biscotti. Serving size: 1

Calories: 65; Protein: 2.5g; Fat: 1.9g; Carb: 9.2g; Fiber: .3g; Chol: 2mg; Iron: .6mg; Sodium: 134mg; Calc: 32mg

[Vanessa]

Lynn thanks for typing the recipe. Thats the recipe I was looking for and was typing when my computer froze so I lost the typed recipe. The march 95 issue was one of my favorites and it had several great biscotti recipes.
In the savory cheese biscotti you can use any strong flavored cheese besides the smoked cheddar. Its a nice recipe http://www.cookinglight.com/bbs/smile.gif

[gobluem82]

I'm at work now; I'll post my recipe later tonight.

[WeekendCook]

Missi and Chef Cindy,

I'll type these out later this week!

[gobluem82]

I wasn't able to connect to this BB last night--how frustrating!! Anyway, here is the recipe I had mentioned, from Food & Wine December 1999:
Fennel-Parmesan Biscotti with Pine Nuts

1/3 c plus 2T pine nuts
2 c flour
1/2 cup plus 2T grated Parmesan
1/4 c yellow cornmeal
3 T grated Pecorino Romano cheese
2 t fennel seeds
1 1/2 t salt
1 1/4 t baking powder
1 t sugar
1/2 t baking soda
3/4 t freshly ground black pepper
1/8 t cayenne pepper
1/2 c buttermilk
2 large eggs, slightly beaten

Preheat the oven to 375. Put the pine nuts in a pie pan and toast them in the oven for 5 minutes, or until fragrant and golden. Let cool, then finely chop.
In a medium bowl, combine the flour with the other dry ingredients (thru cayenne). Stir in the chopped pine nuts and make a well in the center. In a small bowl, whisk the buttermilk with the eggs and pour into the well. Stir with a fork until a crumbly dough forms.
Transfer the dough to a lightly floured work surface and knead until smooth but still slightly sticky. Gather the dough into a ball, cover tightly with plastic wrap and let rest for 10 minutes.
Quarter the dough. Working with one piece at a time and keeping the rest tightly wrapped, roll the dough into a 1" diameter log. Repeat with the remaining dough. Put the logs on 2 baking sheets, spacing them 2" apart. Bake on the top shelves of the oven for 20 minutes or until golden; shift the pans from top to bottom and front to back halfway through. As the logs bake, the tops may split down the middle. Let the logs cool on the baking sheets for 10 minutes, then transfer to a work surface.
Turn the oven down to 200. Using a serrated knive, slice the logs on the diagonal 1/4 - 1/3" thick. Return the biscotti to the baking sheets, cut side up, and bake for 40 minutes. Flip the biscotti and bake for 40 minutes longer, or until dry and crisp.
Two biscotti: 60 cal, total fat 2.2 gram, saturated fat 0.7 gram.

These are great to bring with a bottle of wine when you're invited to someone's house for dinner! I also make some up over the holidays just in case something comes up at the last minute, since they keep for quite a while. Hope you enjoy them!

[WeekendCook]

Here are the three that I mentioned. I haven't made any of them, so don't know how they taste.

CORNMEAL PARMESAN BISCOTTI

1/3 cup sugar
1/4 cup butter, softened
2 T. hot mustard
2 medium eggs
1 cup finely grated Parmesan cheese
2/3 cup toasted pumpkin seeds
1-1/2 cups all-purpose flour
1/2 cup cornmeal
3/4 teaspoon baking powder
Pinch of salt

In a large bowl, cream sugar and butter. Add mustard and eggs. Stir in Parmesan cheese and pumpkin seeds. In a medium bowl, combine flour, cornmeal, baking powder and salt; add to mustard mixture. If dough is too sticky, refrigerate for 1 or 2 hours. Divide dough into halves or thirds. On a well-floured surface, shape into logs. Transfer logs to parchment paper-lined or lightly sprayed baking sheet, and bake in preheated 375 degree oven for 20 minutes or until firm and lightly browned. Cool on a rack for at least 5 minutes. Cut logs on the diagonal into 3/4" slices. Return slices to baking sheet, leaving space around each slice, and continue baking for 10 to 15 minutes or until desired crispness. Cool completely on rack. Makes 24


CHILI CORN BISCOTTI

1 cup frozen corn kernels, thawed
2 jalapeno chilies, deveined, seeded & minced
1/2 cup plus 3 tablespoons all-purpose flour
1/3 cup finely grated cheddar cheese
1/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 medium eggs

In a food processor or blender, coarsely chop corn. Do not puree. Transfer to a small bowl, stir in jalapenos and set aside. In a large bowl, combine flour, cheese, cornmeal, sugar, baking powder, salt and soda; stir in eggs. Add corn and jalapenos and mix well. Divide dough in halves or thirds. On a well-floured surface, shape into logs. Transfer logs to a parchment paper-lined or lightly sprayed baking sheet and bake in a preheated 325 degree oven for 20 to 25 minutes or until firm and lightly browned. Cool on rack for at least 5 mintues. Cut logs on the diagonal into 3/4" slices. Return slices to baking sheet, leaving space around each slice, and continue baking for 35 minutes or until desired crispness. Cool completely on rack. Makes 18.


CURRY PINE NUT BISCOTTI

2 cups grated parmesan cheese
1/2 cup butter, softened
4 medium eggs
2 cups toasted pine nuts
3 cups all-purpose flour
1-1/2 teaspoons baking powder
3 tablespoons curry powder
1 teaspoon salt

In a bowl, cream Parmesan and butter until well blended. Add eggs and stir in pine nuts. In another bowl, combine flour, baking powder, curry powder and salt; add to pine nut mixture. If dough is quite dry, mix with hands. Divide dough into halves or thirds. On a well-floured surface, shape into logs. Transfer logs to a parchment paper-lined or lightly sprayed baking sheet; bake in a preheated 375 degree oven for 20 minutes or until firm and lightly browned. Cool on a rack for at least 5 minutes. Cut logs on the diagonal into 3/4" slices; return to baking sheet, leaving space around each slice, and continue baking for 20 minutes or until desired crispness. Cool completely on rack. Makes 30.

[Chef Cindy]

Thank you so much for all the wonderful recipes. I can hardly wait to try them. The weather is starting to warm up so I better start baking soon and with the threat of rolling blackouts, the sooner the better. I will let you know what I tried and the results. I hope others will also take advantage of these great recipes. Thanks again everyone.

[Missi]

Thank you for posting the recipes! Will be trying soon and I will report back! http://www.cookinglight.com/bbs/smile.gif

[Chefmom]

Chef Cindy,
You can also just make giant croutons, they are WONDERFUL! I worked as a baker for a caterer and we took day old french bread bagettes and cut slices, then tossed in "butter" (she only used margarine because that's what her customers wanted) and then tossed in dried or fresh herbs and baked until crisp and slightly golden.

Now, on the days that we made these most all of the kitchen staff gathered around and snacked on them. The smell is just heavenly and they were packaged and served as croutons with her salads out front. This same idea could be used and called a savory biscotti.

You could use any kind of bread, just make it in a long baguette shape. I do this at home with a yeast corn bread and it's tasty, especially with soup and chilli.

Happy Baking!!
Tami

[Chef Cindy]

Thanks Tami for the sugestion for making "giant croutons". Homemade croutons have a very nice flavor and would not be as time consuming as biscotti. Nice idea!