Biscotti Salati

Background

Biscotti Salati, or savory biscotti, bring an intriguing twist to the classic sweet twice-baked Italian cookies that we all know and love. Originating from Italy, biscotti have been enjoyed since the times of ancient Rome, traditionally made sweet with almonds and dunked in a glass of sweet wine. However, their savory counterparts are perfect accompaniment to cheeses, soups, and aperitifs.

In Italian, “biscotti” means “twice cooked”, reflecting the process in which they are first baked as a log and then sliced and baked again. The savory version can include flavors such as cheese, herbs, sun-dried tomatoes, and olives, making them a delightful addition to your appetizer spread or a sophisticated snack.

Ingredients

• All-purpose flour - 200g
• Baking powder - 1 tsp
• Salt - 1/2 tsp
• Black pepper - to taste
• Parmesan cheese, grated - 50g
• Pecorino cheese, grated - 50g
• Dried rosemary - 1 tbsp
• Dried oregano - 1 tsp
• Sun-dried tomatoes, chopped - 50g
• Black olives, chopped - 50g
• Eggs - 3 large
• Olive oil - 60ml

Preparation

To prepare the Biscotti Salati, first gather all your ingredients. Starting with the dry ingredients, in a large bowl, combine the flour, baking powder, salt, and black pepper. Mix well to ensure the baking powder is evenly distributed.

Next, add the grated Parmesan cheese and Pecorino cheese into the dry mixture along with the rosemary and oregano. The combination of these herbs with the cheese imparts a rich flavor to the biscotti.

Mixing Ingredients

In a separate bowl, whisk together the eggs and olive oil until they are fully combined. Create a well in the center of your dry ingredients and pour the wet mixture into it. Using a spatula, or your hands if necessary, gradually incorporate the wet ingredients into the dry, ensuring the dough comes together and is evenly mixed.

Add the chopped sun-dried tomatoes and black olives to the dough. These bring a savory, tangy taste to the final biscotti product. Gently knead the dough until all ingredients are evenly distributed, careful not to overwork it.

Cooking Process

First Bake

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. Shape the dough into a log roughly 30 cm in length and 5 cm in width. Place the log onto the prepared baking sheet. Bake in the preheated oven for around 25-30 minutes or until the log is firm to the touch.

Once baked, remove the log from the oven and reduce the oven temperature to 160°C (320°F). Allow the baked log to cool for 10 minutes, just enough to handle.

Slicing and Second Bake

Using a serrated knife, cut the log diagonally into slices about 1 cm thick. Lay the slices back onto the baking sheet cut side down. Return to the oven and bake for another 10 minutes on each side, flipping halfway through, until they are golden and crisp.

Check the timer carefully during baking to prevent burning as ovens may vary.

Enjoying Biscotti Salati

Once the Biscotti Salati are baked to perfection, remove them from the oven and let them cool completely. These savory treats can be enjoyed on their own or paired with a variety of accompaniments.

• Pair with a selection of cheeses and cured meats for a delightful antipasto platter.
• Serve alongside a warm bowl of soup for a comforting meal.
• Enjoy with an aperitif or glass of wine, allowing the flavors of the biscotti to complement your drink.

Store the biscotti in an airtight container to maintain their crispness and enjoy them for several weeks.