Savory Two Cheese Biscotti Recipes

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, herbes de Provence, baking powder, and salt. Set aside.
• In a stand mixer, fitted with a paddle attachment, beat the butter and goat cheese together until smooth. Beat in the sugar and eggs. In batches, add the flour mixture and beat until just combined. Transfer the dough to the prepared baking sheet. With damp hands, form the dough into a 13-inch-long, 3 1/2-inch-wide loaf. Bake until light golden, about 30 minutes. Cool on the baking sheet for 30 minutes.
• Transfer the loaf to a cutting board. Using a serrated knife, cut the log on the diagonal into 1/2-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake until pale golden, about 15 minutes. Transfer the biscotti to a wire rack and cool completely, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F; spray baking sheet with cooking spray.
• In a large bowl, combine the flour, cheeses, baking powder, salt, chili powder, and garlic powder (if using).
• In another container, combine the milk, oil, and eggs, and whisk to combine well.
• By hand (recommended) or with an electric mixer with paddle attachment (on low speed), gradually add the milk mixture to the dry ingredients, mixing until well blended and the dough is dry and crumbly (do not overmix!).
• Turn the dough out onto a lightly-floured board and knead 8 times, then divide the dough in half.
• Form each half into an 8-inch long roll and place them at least 6 inches apart on the sprayed baking sheet.
• Carefully flatten each roll to a 1-inch thickness.
• Bake at 350 degrees F for 30 minutes, then remove from oven; let the rolls cool on a wire rack.
• Reduce the oven temperature to 325 degrees F.
• Slice the rolls into 2/3-inch (approx) slices, diagonally; should make about 12 slices per roll.
• Place the biscotti slices back on the baking sheet, cut side down, and bake at 325 degrees F for another 10 minutes; turn biscotti over and bake an additional 10 minutes."
• Remove the biscotti from the sheet and allow to cool on a wire rack.
• Store in an airtight container.
• Makes approx 2 dozen biscotti.

Steps:

• *Pecans, walnuts, almonds and hazelnuts can be toasted. Pistachios don't need to be toasted. Pine nuts -- if you can afford to use them, they're wonderful -- toast very quickly, so reduce the oven time and keep a sharp eye on them.
• In a large bowl, beat together the butter, shortening, sugar, tomato powder or paste, cheese, herbs, baking powder and salt till well-combined and fairly smooth. Add the eggs one at a time, beating well after each addition and scraping down the bowl midway through. Mix in the flour till you have a cohesive dough. Add the nuts, mixing till they're well-distributed throughout the dough.
• Transfer the dough to a work surface (we don't bother to flour the surface; the dough is sticky, but is easily scraped up with a bench knife or dough scraper). Divide it into three fairly equal pieces, and shape each piece into a rough 10-inch log. Transfer each log to a parchment-lined or lightly greased baking sheet, leaving about 3 inches between each log; you may need to use two baking sheets. Wet your fingers, and pat the logs into smooth-topped rectangles 10 inches long x 2 1/2 inches wide x 7/8 inch thick.
• Bake the logs in a preheated 375°F oven for 20 to 25 minutes, or until they're beginning to brown around the edges. Remove them from the oven, and allow them to cool for 30 minutes. Lower the oven temperature to 300°F.
• Gently transfer the logs to a cutting surface, and use a serrated knife to cut them on the diagonal into 1/2-inch wide slices. Because of the nuts and the nature of the dough, the biscotti at this point are prone to crumbling; just be sure to use a slow, gentle sawing motion, and accept the fact that some bits and pieces will break off. (It's the privilege of the cook to eat these warm, tasty bits and pieces as they're created.) Carefully transfer the slices, cut sides up (and down) to a parchment-lined (makes cleanup easier) or ungreased baking sheet. You can crowd them together, as they won't expand further; about 1/4-inch breathing space is all that's required.
• Return the biscotti to the 300°F oven, and bake them for 20 minutes. Remove them from the oven, quickly turn them over, and bake for an additional 20 minutes, or until they're very dry and beginning to brown. Remove them from the oven, cool completely, and store in an airtight container. Yield: about 60 biscotti.