Since I’m not a big fan of sweets I’m always on the lookout for snacks and appetizers that are on the savory side. I’m not adverse to dipping a chocolate covered biscotti into a steaming cup of rich, dark roast coffee, but when I saw this recipe in last week’s FOODday Section for a savory biscotti that I could enjoy with a nice glass of wine I knew I had found a appetizer and a dessert that were more my style.
The newspaper ran this recipe for Ceddar Biscotti (adding the walnuts was my idea) and I think it’s a keeper. I can see lots of potential here and will be adding bits of sun dried tomato, chilies, fresh herbs, whatever I have on hand that will go with the evening beverages. Savory biscotti will be a perfect addition to my holiday buffet and will be lovely served with a selection of olives, cheeses, biscuits and nuts. Nibbly stuff…my favorite kind of food.
Savory Cheddar Walnut Biscotti…from the FoodDay Section of the Portland Oregonian
1 cup shredded cheddar cheese, I used Tillamook sharp cheddar
1 cup plus 2 tablespoons flour, plus more as needed
1/2 teaspoon baking powder
3/4 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper, or to taste
1/2 cup coarsely chopped walnuts
Preheat oven to 350 degrees and line a baking sheet with parchment. Put the eggs and cheese in a food processor and process until yellow and thick, about a minute. Add the flour, baking powder, salt, cayenne and nuts and pulse three or four times, just to integrate the dry ingredients. Don’t overwork the gluten in the flour.
Turn the dough out onto a lightly floured surface and gently kneed it until it holds together – it may be a bit crumbly at first. Shape the dough into an 8 to 10 inch log, transfer to the prepared baking sheet and gently flatten.
Bake until the log begins to color and is firm to the touch, 20 to 25 minutes. Cool for about 10 minutes, then cut on the bias into half inch slices. Lay the biscotti flat on the baking sheet and bake until crisp and toasted, 15 minutes; turn and toast the second side for another 10 to 15 minutes. Cool completely before serving.
This recipe goes together in a flash and makes 12-14 biscotti. Next time I have company I think I’ll make several batches and use different savories in each one. My guests are going to like this.