Sunday, December 14, 2014

Savoury Biscotti : Bake-Along #72

I was searching for savoury biscotti recipes from the web, and to my surprise, found only a few recipes when I searched online. There are not many savoury biscotti recipes, and decided to try one from Giada de Laurentiis, which had some pretty good reviews. This is my second bake for our Bake-Along #72, Christmas Theme : Biscotti, which I'm baking together with Lena, Zoe and anyone who wishes to bake along with us.

A simple recipe, which uses Herbes de Provence and goat cheese which I've replaced with cream cheese as goat cheese is not easily available in my area. The dough was really easy to work with, a little sticky, but with lightly wet hands as advised by Giada, shaping the dough is a breeze.

As usual, after the logs are baked, let it cool a little, then slice to pieces, place the slices on a baking sheet and bake until golden brown and crisp.

The baked biscotti cooling off on the rack. I've baked them a little longer for crispier bite.

These are very good! The Herbes de Provence is really fragrant. But the next time, I would reduce the sugar slightly. Even though the recipe uses only 3 tablespoons, I can taste the  sweetness from the sugar, which rather surprised me, as I was expecting a salty biscotti.

We had the Savoury Biscotti with some canned mushroom soup.

Dip the biscotti in the hot soup, or if you prefer....

.... simply break them into chunks and soak them in the hot soup. Either way, yummy!

Think of all the different herbs that can be used, the next time I would love to try with dried oregano or dried parsley or even dried rosemay, and reduce the sugar for a savoury taste. Would be lovely with any hot soups (tomato soup would be good!) or stews! Perfect to dip into any leftover Christmas stews or soups!

Savoury Biscotti
(source from : , Giada de Laurentiss)
2 cups all-purpose flour
3 tablespoons herbes de Provence
1-1/2 teaspoons baking powder
3/4 teaspoon fine sea salt (I used a pinch of salt, as the butter was salted)
1/2 cup (1 stick) unsalted butter at room temperature
1/4 cup (2 ounces) goat cheese, at room temperature (I replaced with cream cheese)
3 tablespoons sugar
2 eggs, beaten, at room temperature

Place an oven rack in the center of the oven. Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside.
In a medium bowl, whisk together the flour, herbes de Provence, baking powder and salt. Set aside.
In a stand mixer fitted with a paddle attachment, beat the butter and goat cheese together until smooth. Beat in the sugar and eggs. In batches, add the flour mixture and beat until just combined. Transfer the dough to the prepared baking sheet. With damp hands, form the dough into a 13-inch-long, 3-1/2-inch-wide loaf. Bake until light golden, about 30 minutes. Cool on the baking sheet for 30 minutes.
Transfer the loaf to a cutting board. Using a serrated knife, cut the log on the diagonal into 1/2-inch thick slices. Arrange the biscotti cut side down on the baking sheet. Bake until pale golden, about 15 minutes. Transfer the biscotti to a wire rack and cool completely, about 30 minutes.


Do stop by Lena of Frozen Wings and Zoe of Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

For our next Bake-Along, we will be baking "Theme : Mille Feuille (Napoleon)". Please do join us, bake any Mille Feuille recipe, also known as Napoleon, and link your post to our linky which will start on 8th till 17h January. Everyone is welcome to join us! Only current post please.


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Cook & Celebrate Christmas 2014 hosted by Bake For Happy KidsEat Your Heart Out and Domestic Goddess Wannabe.

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  1. These savoury biscotti turned out so well, Joyce. Well done!

  2. Oh wow.....savoury biscotti....dunking in the soup....that is great! Just like having croutons in my soup! Thank you Joyce!! I love it.

  3. Joyce, the biscotti sure looks good dunked in soup or broken into the soup.I am really hungry right now hah...hah..

  4. I don't think I've ever had savoury biscotti before, sounds good with the soup!

  5. I luv this savoury biscotti!

  6. I’ve never eaten a savory biscotti…but they sound so delicious! Yum!

  7. I've never tasted a savoury biscotti before. Yours look yum!

  8. Hi Joyce,

    I have not tried savoury biscotti before... but I strongly believe that these must be super yummy and crunchy with soup!!!


  9. Oh why don't I think of dunking savoury biscotti in soup ?! Your savoury biscotti must be fragrant and tasty ^-^!

  10. So nice! I think I should bake biscottis soon! :)

  11. I never thought of making a savory biscotti but I love the idea. Perfect for soup as you showed!

  12. This is great, Joyce! I've never had savory biscotti, it sounds delicious! Love it with the goat cheese, a must try recipe. Thanks!

  13. I've never had a savory biscotti, but I can see where they'd be perfect with soup. They sound delicious! :)

  14. hi joyce, i've seen some savoury biscottis when i was searching online, i thot it's kind of interesting too but decided to bake sweet ones. Now you made it sounds so tasty!