I love biscotti but have never had a savory version. I came across this recipe during an internet surfing session. It sounded delicious. I love thyme. I love walnuts. This was going to be good. I had a few chunks of Parmigiana Reggiano in the cheese drawer of the fridge that I threw into the food processor to grate for the biscotti. The recipe also called for dried basil. I had none on hand but plenty of fresh basil growing in pots on my back porch. So I added about a tablespoon of the fresh instead.
These were so good. With a little glass of wine. On the back porch. As the sun goes down. And the temperatures cool just a bit. What could be more perfect?
Walnut Thyme Biscotti
Try different combinations of nuts and herbs in these savory biscotti.
1-1/2 cups all-purpose flour
1 cup finely grated Parmigiano-Reggiano cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons fresh thyme (or 1 teaspoon dried)
1/2 teaspoon dried basil
2/3 cup coarsely chopped walnuts
Heat oven to 350 F. Lightly grease a baking sheet. In a medium bowl, mix together the flour, cheese, baking powder, and salt; set aside.
In a large bowl, whisk together eggs, oil, sugar, thyme, and basil. Stir in flour mixture until just combined, then stir in walnuts. Shape dough on baking sheet into a 12-inch-long log. Bake 25 to 30 minutes or until golden and firm in center. Remove log from oven. Cool log about 15 minutes; reduce oven temperature to 300 F.
Slice log crosswise diagonally into 3/8-inch-thick pieces. Arrange slices on wire cooling racks and return to oven for 10 minutes or until crisp. Cool completely and store in an airtight container.
Post Thought: This afternoon, I wrapped a piece of Prosciutto de Parma around a biscotti. Pure heaven!! Give this a try. The marriage of flavors is perfect!
Maple Sweetened Pumpkin Oat Muffins
48 seconds ago