Prepare to embark on a culinary adventure that will transport your taste buds straight to Italy with these delightful Sun Dried Tomato Herb Biscotti! Perfectly crisp and bursting with the rich flavors of sun-dried tomatoes and aromatic herbs, this savory twist on the classic biscotti will leave your guests begging for more. Whether you're enjoying them as a unique appetizer or pairing them with your favorite wine, these biscotti are sure to impress. Ready to elevate your snacking game? Dive into this simple yet satisfying recipe that promises to become a staple in your kitchen!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 24-30 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup sun-dried tomatoes, chopped
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix until completely incorporated.
- Fold in chopped sun-dried tomatoes, fresh parsley, and dried thyme into the wet ingredients until evenly distributed.
- Gradually add the dry flour mixture to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.
- Divide the dough into two equal portions. Shape each portion into a long, flat log about 12 inches long and 3 inches wide on the prepared baking sheets.
- Bake the logs for 25-30 minutes, or until they are lightly golden and firm to the touch.
- Remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick slices.
- Place biscotti slices cut-side down on the baking sheets and bake for an additional 10-15 minutes, turning once halfway through, until they are crisp and golden.
- Remove from oven and let cool completely on wire racks. The biscotti will continue to crisp as they cool.
- Store in an airtight container at room temperature for up to one week.
Tips
- Quality Ingredients Matter: Use high-quality sun-dried tomatoes and fresh herbs for the best flavor. If possible, choose sun-dried tomatoes packed in oil for an extra depth of taste.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until a soft dough forms. Overmixing can lead to tough biscotti.
- Shape Evenly: When forming your logs, try to make them uniform in size for even baking. This will ensure that all biscotti slices bake to perfection.
- Slice with Care: Use a sharp serrated knife to slice the logs after the first bake. This will help achieve clean cuts without crumbling the biscotti.
- Double Bake for Crispiness: The second baking is crucial for that signature crunch. Keep an eye on them during this stage to prevent over-browning.
- Storage Tips: Allow the biscotti to cool completely before storing them in an airtight container. They can stay fresh for up to a week at room temperature, making them a perfect make-ahead treat!
Nutrition Facts
Calories: 140kcal
Carbohydrates: 12g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 35mg
