Savory Cheddar Walnut Biscotti

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

2 eggs
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.


  1. From the Kitchen says

    Delicious! I have a recipe for a cheese and rosemary biscotti that I love and would love to post. Alas, I got it from one of my blogging friends and can't remember which one.


  2. My Carolina Kitchen says

    This sounds great Cathy. I'm not much of a sweet eater either. I haven't made biscotti in a long time. However, when I made it I was so surprised it turned out to look exactly like the picture in the book. I was a happy person.

    I'm bookmarking your recipe. I too would like sun dried tomatoes in it and I love the walnuts you added.

  3. Red Couch Recipes says

    Cathy, this biscotti looks lovely! I love papers that still have good food sections — they are being cut — such a shame! I received the code today for my blogs2print! I will be making it this week and posting about it when I get it. Thanks again for hosting the great giveaway. Joni

  4. Foodessa says

    Sometimes on rare occasions, I can find myself in a toss up of deciding between sweet or savoury. Our palates do certainly require different pleasures. I will usually pick sweet unless confronted with an amazing pasta dish ;o)

    Cathy…these savoury biscotti sound great especially because there's cheddar and walnuts…yum! Maybe a glass of Port would go down smoothly with these ;o)

    Ciao for now,

  5. Lynda says

    I love the idea of this bicotti…although I've never had a savory biscotti, it looks delicious.I'm bookmarking it as well-can't have too many good food ideas!

  6. Diana (Di) says

    Cathy, this is our cup of tea, I mean Biscotti. 😉 We love good food and it does not include sugar so this is on my list of things to cook, soon. Interesting that I was just thinking of biscotti.

  7. Kathleen says

    Yes, they would be nice to put out with some fruits, cheeses, etc. I don't drink, but I bet it would still taste good with my diet sierra mist!
    Your pic is fabulous!

  8. Happier Than a Pig in Mud says

    I'm a big fan of crunchy cookies and Biscotti is one of my favs! Your taking it to the savory side is very interesting, and I'm sure delicious-sounds great for the holidays:@)

  9. The Quintessential Magpie says

    Cathy, you are singing my song! I much prefer savory to sweet. And this looks so good. I love cheese, and I will eat it in just about anything or on just sbout anything. Is Boar's Head Vermont Cheddar good to use? That's what I like to eat.


    Sheila :-)

  10. Foley says

    Girl, you're not a fan of sweets?? You better get to the Dr. immediately!!
    It does look very good, and I do enjoy the savory just as well as the sweet! Your photo makes it all the better…

  11. Jamie says

    These are simply fabulous! We are huge biscotti fans but savory biscotti? With cheddar! Oooh they are so gonna love these! Fantastic recipe, Cathy!

  12. MaryBeth says

    I have never seen a biscotti in cheese before, all the ones you usually find are sweet. I really think this is a great change.

  13. A Feast for the Eyes says

    I'm a big fan of sweet, but I can't pass up some savory, either. What a great find, Cathy. I am looking forward to a weekend at home where I can get some baking accomplished. This would be a nice start, indeed.

  14. My Little Space says

    Oh my, I just had my biscotti a few days back and yours one sounds amazing. Love the nutty cheese flavour. So tempting! Thanks for sharing. & Have a wonderful day.

  15. girlichef says

    Savory Biscotti? I like it! This is definitely perfect nibbling fare…sounds delicious 😀 The walnuts were a great addition!

  16. Raina says

    Oh yum! This would definitely make a great addition to my holiday get togethers. Though I do love sweets, in fact way too much, I think I would love your savory biscotti too:)

  17. Lisa says

    These look so perfectly wonderful! A savory biscotti sounds fantastic. What a great addition to any holiday baking blitz.

  18. Pam says

    This sounds perfect to me! I'm not a big fan of sweet either so I have to try this. Love the walnut addition! Thanks for the recipe.

  19. Velva says

    Cathy, this biscotti is beautiful. I always think of biscotti as something I dip in my coffee but, that is so short-sighted of me. This is a beautiful alternative to serve up as an appetizer with wine and cocktails. I am bookmarking this one. Thanks.

  20. Seedplanter Designs says

    Wonderful recipe, Cathy. I have all these ingredients on hand. I might have to try it this weekend.

    From one Oregonian to another…I LOVE your blog! Going to have to return often. I can see you have a lot more recipes I'll need to sample.

  21. Fashion Meets Food says

    I have never made biscotti before, but I really want to try it soon. Love this recipe! I am a new follower!


  22. Taylor says

    Unlike you, I'm definitely a big fan of sweets…but I think I could skip the sugar and make a savory baked good if it was this biscotti! It sounds delicious and I love your ideas for additional add ins!

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