You hold your jaw after the first bite of Biscotti. Ok, nothing serious will happen unless your teeth are in bad shape. If you give the biscotti to your child who has a wiggly tooth, guarantee the child will get rid of it with this cookie. Ok, don't even try, your child will certainly carry a bad memory with the biscotti.
There is no mystery behind this crunchy and crispy biscotti. It is baked twice to leave such a feeling. An Italian cookie but more over looks like a slice of bread toast or even a family of rusk (Indian twice baked bread)!
Twice baked was the only time consuming part which postponed me to give a try. After all that is the key success for the uniqueness.
When I spotted a Savory biscotti-first I couldn't believe it (why not sweet always, huh?) and instantly loved it. Only thing that bother me was the amount of cheese, butter and eggs! I finally got the New York Times Post which is fair and easy.
This biscotti is perfect with bowl of soup, coffee, and even alone! The recipe has a great potential, you can add any spice, any hard cheese (except mozzarella), herbs, etc..
Try to bake this savory along with some sweet cookies for this Holidays, definitely it will hit the spot!
I haven't modified the recipe (except spice) but I did with my hand mixer. If you have a food processor is a bliss.
Grated Cheddar Cheese* : 1 cup
Baking powder : 1/2 teaspoon
Salt: 3/4 teaspoon (I used sea salt 1/2 tsp)
Cayenne: 1/4 teaspoon (I used coarsely ground black pepper: 1/2 tsp)
*Any Hard cheese can be replaced except mozzarella
Can be flavored with sun dried tomato, herb, olive,nuts, but i guess need a little more liquid to bind (perhaps milk)
Method 1 In Food Processor
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Put the eggs and cheese in a food processor and process until yellow and thick, about a minute. Add the flour, baking powder, salt and black pepper and pulse three or four times, don't overwork the dough.
Turn the dough out onto a lightly floured surface and gently knead 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.