Corny Parmesan Biscotti
Savory Parmesan and Fennel Biscotti
Savory Cheddar and Seed Biscotti
Cheddar Cheese and Onion Biscotti
Sun-Dried Tomato and Basil Biscotti
Red Wine Biscotti
Almond Lavender Biscotti


Corny Parmesan Biscotti

200g plain flour
100g cornmeal
1 cup grated Parmesan
1/4 cup caster sugar
2 eggs
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 can cream style corn
1/2 tsp black pepper or Tabasco sauce

Preheat oven to 170 C. Line a large baking tray with parchment paper. And
dust paper with some flour. Mix dry ingredients together. Add eggs to
dry ingredients and mix using a spatula. Using the electric beaters will
make the dough too soft. Add cream corn last and mix using electric
beaters. Divide the dough into two. Flour hands and shape the dough into
two logs about 25cm long and 5cm wide. Bake for about 35 minurtes until
the dough is cracked. Remove from oven and leave till cool enough to
handle. Reduce oven temperature to 140 C. Slice logs thinly with a
serrated knife. Lay slices flat on a baking tray and return to the oven
and bake till completely dry (about an hour, since this is a fairly wet
dough). Remove from oven and allow to cool completely.

Source: <http://www.manic.com.sg/recipes/parmesan.html>




Savory Parmesan and Fennel Biscotti

2 cups flour
1/4 cup coarse ground yellow cornmeal
1 1/2 tsp. salt
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. coarse ground black pepper
pinch of cayenne
3/4 cup freshly grated Parmesan cheese (2 1/2 oz.)
2 tsp. fennel seed
1/2 cup pine nuts, chopped
1/2 cup buttermilk
2 large eggs, beaten

Combine the flour, cornmeal, salt, baking powder, baking soda, black
pepper and cayenne in a medium bowl and whisk it all together. Stir in
the grated cheese, the fennel seed and the chopped pine nuts.

In a small bowl, beat together the eggs and buttermilk. Pour the wet
mixture into the dry and stir together with a fork until a crumbly
dough forms. Turn the dough out onto a lightly floured board and knead
it a few turns, just until it is smooth. It may still be slightly
sticky. Form the dough into a ball, wrap it in plastic wrap and let it
rest about fifteen minutes.

Divide the dough into three equal parts. Take one part at a time,
keeping the rest of the dough wrapped, and roll it out into a one-inch
diameter log. It will look too skinny, more like a rope, but don't
worry. Put the logs on a baking sheet lined with parchment, spacing
them two inches apart, and flatten them just slightly with the palm of
your hand.

Bake the logs at 375 for twenty minutes, until golden. The tops may
split as they bake - again, don't worry. Let them cool on their baking
sheet for a few minutes, then carefully transfer them to a rack and let
them cool at least twenty minutes more. Meanwhile, lower the oven
temperature to 225 .

Using a very sharp, thin, serrated knife, slice the logs on a diagonal,
about 1/4 inch thick. Arrange the slices on parchment lined baking
sheets (you will need two), and bake them for 35 minutes. Flip the
biscotti over and bake again for another 35 minutes, or until they are
dry and crisp. Let the biscotti cool completely on racks.

If you pack these biscotti in airtight tins, they will keep well for
several weeks, but only if no one knows about them. They are delicious!


Makes about 5 dozen.

Source: <http://www.vegetarianepicure.com/newrecipes/dec03.html>




Savory Cheddar and Seed Biscotti

2 1/4 cups flour
1/3 cup cornmeal
1 1/2 tsp. salt
1 1/2 tsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. coarse ground black pepper
pinch of cayenne
1/2 tsp. dry mustard
1 tsp. poppy seeds
1 tsp. dill seed
1/2 tsp. celery seed
3 1/2 oz. sharp cheddar cheese, grated
2 large eggs
1/2 cup buttermilk
2 Tbsp melted butter

Combine the flour, cornmeal, salt, sugar, baking powder, baking soda,
the two peppers and the dry mustard in a medium bowl and whisk
together. Stir in the seeds and the grated cheddar cheese.

In a small bowl, beat together the eggs and buttermilk, then beat in
the melted butter. Stir the wet mixture into the dry until a crumbly
dough forms. Turn the dough out onto a lightly floured board and knead
it a few turns, just until it is smooth. Do not work in any more flour
than is needed to keep it from being very sticky. Form the dough into a
ball, wrap it in plastic wrap and let it rest about fifteen minutes.

Divide the dough into three equal parts. Take one part at a time,
keeping the rest of the dough wrapped so it won't dry out, and roll
each into a one-inch diameter log. Put all three logs on a baking sheet
lined with parchment, spacing them two inches apart, and flatten them
slightly with the palm of your hand.

Bake the logs at 375 for twenty minutes, until golden. The tops may
split as they bake - this is fine. Let them cool on their baking sheet
for a few minutes, then carefully transfer them to a rack and let them
cool at least twenty minutes more. Meanwhile, lower the oven
temperature to 225 .

Using a very sharp, thin, serrated knife, slice the logs on a diagonal,
about 1/4" thick. Arrange the slices on parchment lined baking sheets,
and bake them for 35 minutes. Flip the biscotti over and bake again for
another 35 minutes, or until they are dry and crisp. Let the biscotti
cool completely on racks.

If you pack these biscotti in airtight tins, they will keep well for
several weeks (provided no one knows about them).

Makes about 5 dozen.

Source: <http://www.vegetarianepicure.com/newrecipes/dec03.html>




Cheddar Cheese and Onion Biscotti

Choose an aged Cheddar cheese for the best flavour. Wonderful for
snacking or serve with spreads or soups.

1/3 cup butter (75 mL)
1 small onion, finely diced
1 clove garlic, minced
2 cups all-purpose flour (500 mL)
2 tsp baking powder (10 mL)
1/2 tsp salt (2 mL)
1/2 tsp dry mustard (2 mL)
1/4 tsp cayenne (1 mL)
2 eggs
2 Tbsp granulated sugar (25 mL)
1/2 cup shredded Cheddar cheese (125 mL)

In small microwavable bowl, combine butter, onion and garlic, Microwave
at high 1 to 2 minutes or until butter is melted and onion is softened.
Set aside to cool.

In bowl, combine flour, baking powder, salt, mustard and cayenne. In
large bowl, beat eggs and sugar. Stir in cooled butter mixture until
smooth. Stir dry ingredients into egg mixture until blended. Stir in
cheese.

Divide dough into 2 pieces and shape (if sticky, lightly flour hands)
each into a log about 10 inches (25 cm) long. Place about 4 inches (10
cm) apart on Chefs Select Parchment Paper lined cookie sheet. Flatten
tops slightly.

Bake in preheated 325 F (160 C) oven for 30 minutes or until pale
golden and not quite firm to the touch. Remove from oven and let cool
on baking sheet for 3 minutes. Transfer to cutting board and slice into
1/2 inch (1 cm) diagonal slices with serrated knife.

Place pieces on baking sheet and return to 325 F (160 C) oven for 20
to 25 minutes or until firm and dry. Turn over partway through cooking
time. Cool on rack.

Makes about 3 dozen. Store in airtight container or freeze

Source: <http://www.chefsselect.com/htm/jmrecipes/cheddarcheesebis.htm>




Sun-Dried Tomato and Basil Biscotti

Use sun-dried tomatoes not packed in oil, and they should be pliable,
not dried to shoe leather. Chop finely, or it will make slicing the
biscotti difficult.

2 eggs
2 Tbsp granulated sugar (25 mL)
1/3 cup olive oil (75 mL)
2 cups all-purpose flour (500 mL)
2 tsp baking powder (10 mL)
1/2 tsp salt (2 mL)
1/2 tsp cracked black pepper (2 mL)
1 tsp dried basil leaves (5 mL)
1/2 cup grated Parmesan cheese (125 mL)
1/4 cup finely chopped sun-dried tomatoes (50 mL )

In large bowl, beat eggs and sugar. Add olive oil until smooth. In
bowl, combine flour, baking powder, salt, pepper and basil. Stir dry
ingredients into egg mixture until blended. Stir in cheese and
sun-dried tomatoes.

Divide dough into 2 pieces and shape (if sticky, flour hands) each into
a log about 10 inches (25 cm) long. Place about 4 inches (10 cm) apart
on Chefs Select Parchment Paper lined cookie sheet. Flatten tops
slightly.

Bake in preheated 325 F (160 C) oven for 30 minutes or until pale
golden and not quite firm to the touch. Remove from oven and let cool
on baking sheet for 3 minutes. Transfer to cutting board and slice into
1/2 inch (1 cm) diagonal slices with serrated knife.

Place pieces on baking sheet and return to 325 F (160 C) oven for 20
to 25 minutes or until firm and dry. Turn over partway through cooking
time. Cool on rack.

Makes about 3 dozen. Store in airtight container or freeze.

Source: <http://www.chefsselect.com/htm/jmrecipes/tombasilbis.htm>




Red Wine Biscotti

A savory biscotti recipe with sesame seeds and red wine.

2 1/2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
1/8 tsp salt
1 tsp black pepper
1 1/4 cup red wine
3/4 cup olive oil
1 egg white, beaten
1 Tbsp sesame seeds

Mix together sugar, flour, baking powder, salt and pepper in a large
bowl. Add red wine and olive oil. Mix until smooth. Divide dough in
half and shape two logs, 10 inches long and 3 inches wide. Brush the
tops with egg and sprinkle with seseame seeds. Sponsored Links
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Bake in preheated oven at 350F for half an hour. Let cool for 10
minutes. Slice each log into 1/2 inch slices with a serrated knife.
Turn off the oven, and place slices back on baking sheet. Let them
crisp up in the oven as it cools.

>>From Sean Paajanen

Source: <http://coffeetea.about.com/od/biscotti/r/redwinebisc.htm>





Almond Lavender Biscotti

Serve these fragrant biscotti at a garden party with iced herbal tea.

Makes 18 biscotti

1 1/4 cups whole unblanched almonds, toasted
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 1/2 teaspoons pesticide-free lavender flowers (fresh or dried)
6 tablespoons unsalted butter, softened
1 large egg
1/2 teaspoon almond extract
Confectioners' sugar (optional)

In a food processor, finely grind 1/3 cup almonds with 1/2 cup flour.
Transfer to a medium-size bowl and stir in remaining 1 cup flour, the
baking powder, and salt. Set aside. Coarsely chop the remaining
almonds.

Pleat oven to 350[degrees]F. Lightly grease a baking sheet. In a food
processor, combine the sugar and lavender flowers. Process until well
blended and lavender is finely chopped. In a large bowl with electric
mixer, cream the butter and lavender sugar until Huffy and light. Add
egg and almond extract, mixing until blended. Stir in the coarse nuts
and flour mixture to make a soft dough.

Shape dough on baking sheet into a log about 12 inches long and 3
inches wide. Bake until golden brown--30 to 35 minutes, Remove log from
oven. Reduce oven temperature to 250[degrees]F.

Cool log about 15 minutes, until just warm. Slice log crosswise
diagonally into 3/4-inch-thick slices. Place slices on wire cooling
racks and bake until crisp-- about 15 minutes. Cool completely; store
in an airtight container.

Source:
<http://www.findarticles.com/p/articles/mi_m0KNH/is_6_9/ai_80206353>

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