Savoury Biscotti
 
Preparation time
Cooking time
Total time
 
A delicious snack to make and add to your grazing table, cheese board or lunch box treat.These savoury biscotti make a wonderful edible gift that goes well with a bottle of wine and your favourite cheese.
Marissa:
Recipe type: Biscuit Recipe
Cuisine: Greek
Servings: 35-80
Ingredients
  • 1 cup organic whole-wheat flour
  • 1 cup organic plain flour
  • 2 teaspoons bicarbonate of soda
  • ½ teaspoon salt
  • 1 cup milk
  • 1 cup Greek yoghurt
  • ½ cup honey
  • 1 cup mixed nuts and berries * I used Waitrose Seed, Berry & Goji Mix which contains pumpkin seeds, goji berries, sunflower seeds, pine kernels, cranberries and blueberries
  • 2 teaspoons dried rosemary
  • 1 cup raisins
  • ½ cup pecorino cheese grated
Method
  1. Preheat oven to 160°C
  2. Assemble and weigh all the ingredients before you start mixing.
  3. In a mixer or a bowl with a beater add both flours and beat with the K beater until mixed. Or if you are making the biscotti by hand using a whisk to mix the two flours together.
  4. Add the baking soda and salt, followed by the milk, yoghurt and honey.
  5. Beat on the lowest setting until just incorporated.
  6. Or stir together with a wooden spoon
  7. Add the seeds, raisins, rosemary and cheese and mix until just blended.
  8. The batter will be very thin and look runny, don't worry.
  9. Pour the batter into loaf pans or a baking sheet 30x20x4cm, line with greaseproof paper and sprayed with nonstick spray.
  10. Bake for about 20-25 minutes or until the biscotti has risen, browned and a toothpick inserted comes out clean.
  11. Allow the mixture to rest in the tin for 10 minutes then, lifting the greaseproof paper move the biscotti onto a wire rack.
  12. When the biscotti have cooled, wrap in the greaseproof paper and cover with cling wrap.
  13. Allow the biscotti to sit in the fridge overnight.
  14. The next day the mixture will cut into thin slices, use a serrated knife.
  15. In a single layer add the slices or squares onto baking sheets and dry in a cool oven around 120 degrees C until the biscotti crisps. Depending on how thick you have cut them you may find that you need to turn them over after 30 minutes.
  16. They take anywhere up to an hour to dry.
  17. Store in a tin and enjoy.
Tips
The combination of fruit, nuts and cheese can be varied just stay within the weight stated for any swop you make.
Cheese use a hard cheese of your choice.
80 small squares 5cm x 5cm or +-35 long biscotti
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/savoury-biscotti/