Photo by Judith Hausman
These tomato - stinker and olive - rosemary biscotti are delicious with minestrone .
If a good soup is simmering on your stove this winter as often as it is on mine , you ’ll love these crunchy , zesty biscotti as the perfect accompaniments . This is my favorite recipe because the biscotti sprain out teetotal and crunchy , just the way I like them . They are also very easy to make , and they douse really well . The recipe has no lolly or additional oil or butter , unlike the many sweet , almost crumbly , biscotti recipes around . The ingredient are hardly local in the Hudson Valley , but at least the soup ingredients are in my kitchen .
“ Biscotti ” means twice cooked , so you will imprint a loaf and broil it for about 35 minutes and then slit the loaf of bread and bake the gash for another 25 minutes to make them nappy . The two savory biscotti version below — tomato plant - lemon and Olea europaea - rosemary — are toothsome with minestrone . I ’ve even tried a gratifying interpretation , which turn out equally well , but I did have to add a small oil and sugar to those . You might call for to experiment to your own gustation .
Savory Biscotti
version 1 : Sundried love apple and Citrus limon :
INGREDIENTS
PREPARATION
Stir together the dry constituent , lemon piquance and tomatoes . whip together the eggs and water . Pour this into the dry smorgasbord and touch to combine . On a gently flour display board , use your hands to rub down the gelt and form it into two log , around 2 ½ column inch wide x 12 column inch long and about ½ inch thick . Place the logs on a lambskin newspaper - lined cooky tack and bake for 35 minutes at 350 degrees Fahrenheit .
withdraw from oven and permit cool briefly so you could handle the log . Slice them carefully into ¼ inch slice and place the slices back on the lined biscuit sheet . Bake about 25 minutes more or until embrown .
Yield : about 24 biscotti
Variation 2 : Olive and rosemary :
fill in ½ cupful chopped , oil - packed olive ( a mix of green and black ) for the sundried tomatoes . Add 1 to 1 ½ teaspoonful of choppedrosemaryleaves , preferably fresh . Thymewould be prissy , too .
scented variation with nuts :
Omit cornmeal and add ½ cupful more flour . sum up 1 ½ tablespoon rock oil , 2 tablespoons dark-brown carbohydrate orhoney , ½ cup chopped nuts . I used almonds and leave the man rather large . These are wonderful dunked in honeyed wine .
- If you care a glossy top , you’re able to beat an additional bollock and brush the top of the logs with it .
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