Delicious Savory Herb and Cheese Biscotti: Your New Favorite Cracker Alternative
Move over, sweet biscotti! There’s a new star in the kitchen, and it’s bringing a delightful savory twist to a beloved classic: our incredibly flavorful Herb and Cheese Biscotti. If you’re anything like me, you’ll develop a newfound appreciation for the versatility of biscotti once you try this recipe. Forget the traditional dessert; these are crispy, herby, and cheesy wonders, perfect for any time of day.
I was absolutely thrilled with the rich herb and tangy cheese flavors in this savory biscotti recipe. From the moment they came out of the oven, I knew I had discovered something special. These twice-baked treats were an absolute revelation when paired with a hearty creamy tomato basil soup, acting like large, dippable gourmet croutons. It was a huge hit, especially with my daughter, who instantly declared them her new favorite soup accompaniment. But their versatility extends far beyond just soup, making them an ideal snack, appetizer, or a sophisticated addition to any cheese board.
Why You’ll Fall in Love with This Savory Biscotti Recipe
There are countless reasons why this Herb and Cheese Biscotti will become a staple in your culinary repertoire. It’s more than just a recipe; it’s an experience that offers a gourmet touch with minimal effort.
- Exquisite Flavor Profile: The harmonious blend of fragrant Herbes de Provence and the creamy, tangy notes of goat cheese creates an irresistible taste that’s both comforting and sophisticated. Each bite delivers a burst of Mediterranean herbs beautifully complemented by the rich cheese.
- Unmatched Versatility: These biscotti are incredibly adaptable. They serve as a fantastic appetizer to impress guests, a healthier and more flavorful alternative to ordinary crackers, or a delightful substitute for toast. Imagine them crumbled over salads, dipped in your favorite soup, or alongside a glass of wine.
- A Unique Savory Twist: Break away from the expectation of sweet biscotti. This recipe offers an exciting savory interpretation of the classic Italian biscuit, proving that biscotti can be just as delicious without a sugary coating. It opens up a whole new world of culinary possibilities.
- Perfect for Entertaining: Looking for an elegant yet easy appetizer for your next gathering? These biscotti fit the bill perfectly. Their distinctive appearance and gourmet flavor will make them a conversation starter, and best of all, they can be made ahead of time.
- Simple to Make: Despite their sophisticated appeal, these savory biscotti are surprisingly straightforward to prepare. The process involves basic baking techniques, making it accessible for bakers of all skill levels.
- Great for Meal Prep: Their twice-baked nature means they have an excellent shelf life, allowing you to prepare a batch and enjoy them throughout the week with various meals or as a quick, satisfying snack.
Crafting Your Own Savory Herb and Cheese Biscotti: A Step-by-Step Guide
Making these savory biscotti is a rewarding experience. The process, while involving two baking stages, is quite simple and ensures that signature crunchy texture.
First, begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures the oven is at the optimal temperature for even baking from the start. Line a large baking sheet with parchment paper, which prevents sticking and makes cleanup a breeze.
In a medium-sized bowl, meticulously whisk together the dry ingredients: all-purpose flour, fragrant Herbes de Provence, baking powder, and a touch of kosher salt. Whisking ensures that the leavening agent and seasoning are evenly distributed throughout the flour, leading to a consistent texture in your biscotti. This was a fantastic opportunity to finally put that jar of Herbes de Provence, which had been patiently waiting in my spice cabinet, to excellent use! Its aromatic blend of thyme, rosemary, savory, and oregano adds incredible depth.
Next, in a separate mixing bowl (preferably using a stand mixer with a paddle attachment, or a hand mixer), beat the softened goat cheese and unsalted butter together until the mixture is beautifully smooth and creamy. Ensure both are at room temperature for the best consistency. Gradually add the granulated sugar and the beaten eggs, continuing to beat until all ingredients are well combined and the mixture is light and fluffy. The sugar, though a small amount, helps with browning and tenderizes the dough slightly, while the eggs provide structure and richness.
Now, it’s time to integrate the dry ingredients into the wet mixture. Add the flour mixture in batches, beating on low speed until just combined. Be careful not to overmix, as this can develop the gluten too much, resulting in tough biscotti. Stop mixing as soon as no dry streaks of flour remain.
Gently transfer the soft dough onto your prepared baking sheet. Using dampened fingertips, carefully form the dough into a log approximately 13 inches long and 3.5 inches wide. Dampening your hands prevents the sticky dough from adhering to your fingers and helps create a smooth, uniform shape. This log will expand during the first bake, forming the base for your individual biscotti slices.
Bake the dough log for about 30 minutes in the preheated oven. During this first bake, the biscotti will set and firm up, developing a lightly golden exterior and cooking through its center.
Once baked, remove the log from the oven and allow it to cool on the baking sheet for 20-30 minutes, or until it’s cool enough to comfortably handle. This crucial cooling period allows the log to firm up further, making it easier to slice without crumbling. Carefully transfer the cooled log to a cutting board.
With a sharp serrated knife, slice the log on the diagonal into approximately 1/2-inch thick pieces. The diagonal cut gives biscotti their classic elegant shape. Arrange these slices, cut-side down, back onto the same parchment-lined baking sheet.
Return the baking sheet to the oven and bake until the biscotti slices are pale golden and wonderfully crisp, typically about 15 minutes. This second bake is what gives biscotti its signature hard, dry texture, perfect for dipping and preventing staleness.
Finally, transfer the twice-baked biscotti to a wire rack and allow them to cool completely. They will become even crisper as they cool. Once fully cooled, they are ready to be enjoyed with your favorite soup, dip, or cheese board.
Serving Suggestions for Your Savory Biscotti
While we’ve already established their stellar performance with tomato basil soup, these savory herb and cheese biscotti are incredibly versatile and can elevate a variety of dishes and occasions:
- Soups and Stews: Beyond tomato basil, they are fantastic with French onion soup, creamy mushroom soup, a hearty lentil soup, or a robust minestrone. Their crunch provides a wonderful textural contrast.
- Cheese and Charcuterie Boards: Substitute traditional crackers for these gourmet biscotti. Their herby and cheesy notes pair beautifully with soft cheeses like brie or camembert, harder cheeses like aged cheddar or parmesan, cured meats, olives, and fruit spreads.
- With Dips and Spreads: Serve them alongside homemade hummus, a rich olive tapenade, a creamy spinach artichoke dip, or even a simple bruschetta topping. They are sturdy enough for dipping and carry flavor wonderfully.
- Salad Croutons: Break them into smaller pieces and use them as a sophisticated, flavorful crouton alternative for your favorite green salads.
- Breakfast or Brunch: Yes, savory biscotti for breakfast! Crumble them over scrambled eggs or serve them alongside a frittata or quiche for an unexpected texture and flavor.
- Wine Pairing: These biscotti are excellent companions to a crisp white wine, a light-bodied red, or even a dry rosé. They make for a perfect sophisticated snack during a wine tasting.
- Garnish for Main Dishes: Crush a few pieces and sprinkle them over roasted vegetables, pasta dishes, or baked chicken for an herbaceous, crunchy topping.
Storage and Make-Ahead Tips
One of the best qualities of biscotti, savory or sweet, is their excellent shelf life thanks to the twice-baking process. This makes them ideal for preparing in advance.
- Room Temperature: Once completely cooled, store your savory herb and cheese biscotti in an airtight container at room temperature for up to 2-3 weeks. Ensure they are fully cooled before storing to prevent condensation, which can make them soft.
- Freezing Dough: You can prepare the dough ahead of time and freeze it. Form the log as instructed, then wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 1 month. When ready to bake, thaw in the refrigerator overnight, then proceed with the first bake as usual.
- Freezing Baked Biscotti: Fully baked and cooled biscotti can also be frozen for longer storage. Place them in a single layer on a baking sheet to freeze solid, then transfer to an airtight freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw at room temperature or briefly crisp them up in a low oven (around 250°F / 120°C) for 5-10 minutes if desired.
Possible Variations and Customizations
Feel free to get creative with this recipe and adapt it to your taste or what you have on hand:
- Different Herbs: If you don’t have Herbes de Provence, a mix of dried Italian herbs, dried rosemary and thyme, or even fresh finely chopped parsley and chives would work beautifully. Adjust quantities to taste.
- Other Cheeses: While goat cheese provides a wonderful tang, you could experiment with other savory cheeses. Feta cheese (crumbled), grated Parmesan, or even a sharp aged white cheddar could offer different, equally delicious flavor profiles.
- Add-ins: Consider adding 1/4 cup of finely chopped sun-dried tomatoes, toasted pine nuts, or a pinch of red pepper flakes to the dough for extra texture and flavor.
- Garlic or Onion Powder: A teaspoon of garlic powder or onion powder can enhance the savory depth.
- Sesame Seeds: Sprinkle some sesame seeds on top of the log before the first bake for an extra layer of nutty flavor and crunch.
Frequently Asked Questions About Savory Biscotti
Here are answers to some common questions you might have about making and enjoying savory biscotti:
- What exactly is biscotti? Biscotti, meaning “twice-cooked” in Italian, refers to a type of biscuit or cookie that is baked twice. The first bake sets the shape, and the second bake dries it out, resulting in its characteristic crisp and dry texture, which also gives it a longer shelf life.
- Can I use a different type of cheese than goat cheese? Absolutely! Goat cheese offers a unique tang, but you can certainly experiment. Feta, Parmesan, or even a sharp cheddar are excellent choices for a savory biscotti. Just ensure the cheese is finely crumbled or grated to incorporate well into the dough.
- Is the small amount of sugar necessary in a savory recipe? While it might seem odd, the sugar plays a role beyond just sweetness. It helps with the browning of the biscotti during baking and can also contribute to a slightly more tender crumb, balancing the savory flavors without making the biscotti taste sweet. You can reduce it slightly if you prefer, but don’t omit it entirely unless you’re prepared for a different texture.
- How do I get my biscotti to be perfectly crispy? The key to crispy biscotti is the second bake. Ensure your oven temperature is correct and bake until they are firm to the touch and a light golden color. Allowing them to cool completely on a wire rack also helps them crisp up further.
- Can these be made gluten-free? I haven’t tested this specific recipe with gluten-free flour, but generally, you can often substitute all-purpose flour with a 1:1 gluten-free baking blend. Be aware that the texture might be slightly different.
Explore More Biscotti Creations
If you’ve enjoyed this savory adventure, don’t stop here! The world of biscotti is vast and delightful. Here are some other fantastic biscotti recipes to try, ranging from classic sweet variations to other creative twists:
- Italian Sesame Seed Cookies (Biscotti Regina)
- Cranberry Pistachio Biscotti
- Spiced Apple Cider Biscotti
- Almond Biscotti
- Pumpkin Spice Latte Biscotti
Savory Herb and Cheese Biscotti Recipe
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Ingredients
- 2 cups all-purpose flour
- 3 tablespoons Herbes de Provence
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup unsalted butter (1 stick, at room temperature)
- 1/4 cup goat cheese (2 ounces, softened at room temperature)
- 3 tablespoons granulated sugar
- 2 large eggs (beaten, at room temperature)
Instructions
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Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
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In a medium bowl, whisk together the all-purpose flour, Herbes de Provence, baking powder, and kosher salt. Set aside.
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In the bowl of a stand mixer (or using a hand mixer), beat the softened butter and goat cheese together until the mixture is smooth and creamy. Ensure ingredients are at room temperature for best results.
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Beat in the granulated sugar and the beaten eggs until well combined and fluffy.
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Gradually add the reserved flour mixture in batches to the wet ingredients. Beat on low speed until just combined, being careful not to overmix.
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Transfer the dough onto the prepared baking sheet.
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With dampened hands, gently form the dough into a cohesive log, approximately 13 inches long and 3 1/2 inches wide.
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Bake the log for 30 minutes in the preheated oven.
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Remove from the oven and let cool on the baking sheet for 20-30 minutes, or until cool enough to handle without crumbling.
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Carefully transfer the cooled log to a cutting board. Using a sharp serrated knife, slice the log on the diagonal into 1/2-inch thick pieces. Place the biscotti slices, cut side down, back onto the same parchment-lined baking sheet.
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Return to the oven and bake for another 15 minutes, or until the biscotti are pale golden and crisp. Transfer the biscotti to a wire rack and cool completely. They will crisp up further as they cool.