Savory Sun Dried Tomato Biscotti

These Sun Dried Tomato Biscotti with the addition of a cream cheese topping are just the perfect appetizers to serve to a group!

I’m going to share a secret with you, since discovering my love of biscotti I’ve eaten Soooo many (I have to test them) that I have gained weight equal to the weight of the biscotti eaten.  No joke! I love them! But until recently I’d never tried anything other than sweet recipes.  Savory biscotti?  Bizarre!  But once I tried them and discovered how awesome they can be, I was hooked.  Not exactly as delicious with tea or coffee, they are great with hearty soups or as appetizers!.

If the thought of dried food does not bring to mind a gourmet treat, and you have never tried dried tomatoes, you’re in for a surprise.  A relatively small amount of sun-dried tomatoes gives a gourmet touch and a burst of flavor to a variety of recipes.  Easy to store, and use at home, this is an item you may wish to consider a staple in your pantry

This recipe calls for “Herbs de Provence”, if you can’t find it or don’t want to spend the money you can easily make your own, see recipe following.

Savory Sun Dried Tomato Biscotti Recipe

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons Herbs de Provence
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup sun dried tomatoes, reconstituted
• 3 tablespoons sugar
• 2 eggs, beaten, at room temperature
•  

Directions:

1. Place one of your oven racks in the center of your oven and preheat the oven to 350 degrees.
2. Line a baking sheet with parchment paper and set aside
3. In a medium mixing bowl, whisk together the flour, herbs de Provence, baking powder, salt and chopped sun dried tomatoes, and set aside.
4. In another bowl beat the butter until smooth using the paddle attachment on a stand mixer or a hand mixer.
5. Add the sugar and eggs mix until well blended. Slowly add the flour mixture and beat until combined.
6. Move the dough to the baking sheet, dampen your hands and then form the dough into a 13 x 3.5 log.
7. Place into oven and bake 30 minutes or until golden brown.
8. Cool for 30 minutes. Transfer the log to a cutting board. Using a serrated knife, cut on diagonal into 1/2-inch thick slices.
9. Return to baking sheet, standing on bottom.  Bake an additional 15 minutes or until light golden brown.
10. Cool completely before serving or storing in an airtight container.

Of course now that you have made the Herbs de Provence blend what do you do with the extra?

Needn't worry it is very usefull!

Herbs de Provence blend is complementary to many Italian dishes. You can dd to foods before or during cooking or mix with oil prior to cooking to infuse the flavor into the cooked food. Especially good mixed with olive oil to coat chicken, turkey or lamb, as well as fish, tomatoes and potatoes before roasting. Use to season salads, pizza sauces, cheeses, stuffing, soups and stews. Sprinkle over your meats and kabobs before grilling. Add a pinch or two to the hot coals and surround yourself with the aromatic bouquet.

If you would rather purchase than make the blend for these Sun Dried Tomato Biscotti, then check out Olive Nation they carry an 2 excellent blends. Fancy: With Lavender Traditional: Without Lavender. Sun Dried Tomato Biscotti