savory biscotti

I have always been smitten with fall.

I look forward to red leaves, fresh apples, ripe pumpkin, and warm scarves. I look forward to cashmere sweaters, sharpened pencils, fall sunsets, and warm soups.

Savory biscotti is meant for fall. Dip in a tomato or carrot-coconut soup. Pack for a fall picnic. Or, like I did, just eat them straight out of the oven.

Sun-dried Tomato and Parmesan Biscotti

Savory biscotti inspired by the Minimalist
Sun-dried Tomato and Parmesan inspired by the fall and my pantry

2 eggs
1 cup grated Parmesan cheese
1 cup plus 2 tbsp. flour (I used half spelt, half all-purpose)
1/2 tsp. baking powder
a generous pinch of sea salt
a generous pinch of cayenne, or to taste
a hand-full of sun-dried tomatoes, chopped
a hand-full of fresh basil, chopped

Heat oven to 350F/180C. Mix together eggs and Parmesan until thick. Add flour, baking powder, salt, cayenne and mix until just combined. Do not over-mix. Add sun-dried tomatoes and basil. Move dough to a floured surface and knead until until it holds together. Shape into a log, 8 to 10 inches and flatten ends and surface. Bake 20-25 minutes, or until firm. Remove and let cool ten minutes. Cut into half-inch slices on the bias. Lay slices on the baking sheet and bake for 10-15 minutes, or until crisp. Flip and repeat.

You might want to double the recipe. These are that good.


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