Mediterranean Herb & Cheese Biscotti
Indulge in the delightful crunch of these Mediterranean Herb & Cheese Biscotti, a perfect blend of savory flavors and textures. Infused with aromatic herbs like basil and oregano, and packed with sun-dried tomatoes and kalamata olives, these biscotti are not your typical sweet snack. Ideal for serving with a cheese platter or as a flavorful accompaniment to soups and salads, they make a unique addition to any appetizer spread. These golden-baked treats are not just perfect for sharing but also make for a wonderful personal indulgence. Serve them at your next gathering, and watch them disappear!
N/A
Servings
61
Calories
12
Ingredients
Ingredients
Eggs
2 (beaten)
Sugar
2 tablespoons (granulated)
Olive Oil
1/3 cup (extra virgin recommended)
Flour
2 cups (all-purpose)
Baking Powder
2 teaspoons (sifted)
Salt
1/2 teaspoon (fine sea salt)
Cracked Black Pepper
1/2 teaspoon (freshly cracked)
Dried Basil
1 teaspoon (dried)
Dried Oregano
1 teaspoon (preferably Greek, dried)
Grated Parmesan Cheese
3/4 cup (freshly grated)
Sun-dried Tomatoes
1/4 cup (finely chopped)
Kalamata Olives
1/4 cup (finely chopped)
Instructions
1
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2
In a large bowl, whisk together the eggs and sugar until the mixture is light and frothy.
3
Slowly pour in the olive oil while continuing to whisk until fully combined and smooth.
4
In a separate bowl, sift together the flour, baking powder, salt, cracked black pepper, dried basil, and oregano.
5
Gradually fold the dry ingredients into the egg mixture until just combined; be careful not to overmix.
6
Gently stir in the grated parmesan cheese, chopped sun-dried tomatoes, and kalamata olives until evenly distributed throughout the dough.
7
Divide the dough into two equal portions and shape each into a log approximately 10 inches long and 2 inches wide.
8
Carefully place the logs onto the prepared baking sheet and gently flatten the tops with your hands.
9
Bake in the preheated oven for about 30 minutes, or until the biscotti are pale golden and firm to the touch.
10
Let them cool on the baking sheet for 3 minutes, then transfer to a cutting board.
11
Using a serrated knife, slice the logs diagonally into 1/2 inch thick pieces.
12
Arrange the slices back on the baking sheet, cut side up, and return to the oven for an additional 20 to 25 minutes. Flip the biscotti halfway through baking to ensure even drying.
13
Once they are firm and dry, remove from the oven and cool on a wire rack.
14
Store your delicious biscotti in an airtight container to keep them fresh.
Nutrition Information
3.7g
Fat
4.6g
Carbs
1.4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Mediterranean Herb & Cheese Biscotti?
They are a savory twist on traditional biscotti, featuring aromatic herbs like basil and oregano, parmesan cheese, sun-dried tomatoes, and kalamata olives.
How many calories are in one serving of these biscotti?
Each serving contains 61 calories.
What is the fat content per serving?
The fat content is 3.7g per serving.
How many carbohydrates are in each biscotti?
There are 4.6g of carbohydrates per serving.
What is the protein content of the biscotti?
Each serving provides 1.4g of protein.
What temperature should I preheat my oven to?
Preheat your oven to 325°F (160°C).
How many ingredients are needed for this recipe?
There are 12 ingredients in total.
What type of oil is recommended for this recipe?
Extra virgin olive oil is recommended.
Which herbs are used for seasoning?
The recipe uses dried basil and dried oregano (preferably Greek).
What kind of cheese is included?
The recipe calls for 3/4 cup of freshly grated parmesan cheese.
Are there any specific olives required?
Yes, the recipe uses 1/4 cup of finely chopped kalamata olives.
Do these biscotti contain any sugar?
Yes, the recipe includes 2 tablespoons of granulated sugar.
How long is the initial baking time?
The first bake takes about 30 minutes until the logs are pale golden and firm.
How long is the second baking time?
The second bake takes an additional 20 to 25 minutes.
What dimensions should the dough logs be?
Shape each portion into a log approximately 10 inches long and 2 inches wide.
How thick should I slice the biscotti?
Slice the logs diagonally into 1/2 inch thick pieces.
What type of knife should I use for slicing?
A serrated knife is recommended for slicing the baked logs.
Should I flip the biscotti while baking?
Yes, flip the biscotti halfway through the second baking period to ensure even drying.
How should I store the finished biscotti?
Store them in an airtight container to keep them fresh and crunchy.
What are some serving suggestions for these biscotti?
They are ideal for cheese platters or as an accompaniment to soups and salads.
Is this recipe suitable for vegetarians?
Yes, this recipe is tagged as vegetarian.
What type of flour is used?
The recipe uses 2 cups of all-purpose flour.
Do I need to sift any ingredients?
Yes, you should sift together the flour, baking powder, salt, pepper, and dried herbs.
What kind of salt is best for this recipe?
Fine sea salt is recommended.
How many eggs are required?
The recipe requires 2 beaten eggs.
Should I line my baking sheet?
Yes, line your baking sheet with parchment paper before starting.
How long should the logs cool before slicing?
Let them cool on the baking sheet for 3 minutes before moving them to a cutting board.
Where should the final cooling take place?
Cool the finished biscotti on a wire rack.
How do I know when the first bake is finished?
The logs should be pale golden and firm to the touch.
Are these biscotti sweet or savory?
These are savory biscotti, making them a unique addition to an appetizer spread.