Sun-Dried Tomato, Herb, and Cheese Biscotti
Are you looking for something new to make?
Do you have the urge to switch things up? Or maybe go outside of your comfort zone?
Well, let’s chat!
This month has been all about savory recipes, which is not always easy for me. Full transparency here- Sarah from Light My Heart and I share a lot of the same characteristics. The main similarity between us, we both love sweets. A LOT! So honestly, focusing on savory is not always exciting…
…UNLESS you can make it exciting!
AND just like Sarah with an h, trying new recipes can be fun. In Light My Heart she had a Pasty for the first time and fell in love. Note: If you have no idea what a pasty is (It’s a Michigan thing) then keep enjoying the Crystal Shores series because there will be a recipe available in the future.
Well, anyway, my point is, if Sarah is willing to reach outside her sweet comfort zone and try a savory pasty. I needed to reach outside my sweet donut comfort zone and try a savory biscotti.
This recipe made me really, really happy and now I want to make you really, really happy!
When I first had my food blog a few years back, I made a chocolate biscotti recipe. So Café Terra is no stranger to making biscotti’s, but making them savory is much different though.
For the last few weeks I thought about how I wanted to make a tomato and herb biscotti. Thinking and creating are two very separate actions though. I honestly wasn’t for sure if the recipe I envisioned would work, BUT I’m happy to report it turned out WAY better.
Here’s the thing, this recipe is easy to make. Plus, the biscotti is holy cats delicious. Two words I love to put together, easy and delicious.
Have I convinced you to try the recipe yet?
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Sun-dried Tomato, Herb, and Cheese Biscotti
Recipe by Terra Kelly
Prep: 15-20 minutes
Total Cook Time: 55 minutes
Makes: 20-22 slices
Ingredients
½ cup unsalted butter, melted
1 Tbsp sugar
¼ cup sun-dried tomatoes, chopped
½ cup cheddar cheese, shredded
1 Tbsp Italian seasoning (or favorite herb)
2 tsp baking powder
½ tsp salt
4 large eggs
2 ½ cups all-purpose flour
1 cup almond flour
Directions
Preheat the oven to 375 degrees Fahrenheit. Place parchment paper or Silpat on a sheet pan (if you don’t have either, then use cooking spray).
In a small saucepan, melt butter and let cool.
In a small bowl, add flour, almond flour, salt, baking powder, and herbs. Mix well and set aside.
In a medium bowl, add melted butter, sugar, sun-dried tomatoes, shredded cheese, and eggs. Mix well.
Mix flour mixture with egg mixture. The batter is thick but still loose enough to incorporate all the ingredients together. Now separate the batter into two balls, and form into logs with your hands. Note: if the batter feels too sticky, wet your hands with water to continue forming logs. You’ll want to pat down the top of each log to form a rectangle. Try to make each log about 2-3 inches wide.
First bake time: Place the logs on a prepared baking sheet and bake for 20 minutes depending on the oven, the logs will look golden brown. You can check with a toothpick to ensure they are fully cooked all the way through. Let them cool for 30 minutes.
Reduce oven to 300 degrees Fahrenheit for second bake.
Second bake time: Lightly brush the outside of the cooked biscotti logs with water. Use a serrated knife, it’s important to not press down but instead cut back and forth slowly to prevent crumbling and each individual biscotti from breaking up. Cut cooked biscotti logs ½ to ¾” slices. Place each biscotti on a cookie sheet and bake for another 35 minutes.
Let cool and enjoy!
