An hour and six ingredients are all you need for this recipe from Mark Bittman, who urges cooks to step outside the biscotti safety zone of chocolate and hazelnut by substituting cheese, herbs and spices in this twice-baked Italian treat. Shape the dough into a log and bake until firm before cooling, cutting into slices and baking until crisp. A cup of coffee is still the best pairing.
Ingredients
- 2 eggs
- 1 cup grated Cheddar cheese
- 1 cup plus 2 tablespoons all-purpose flour, plus more as needed
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ¼ teaspoon cayenne, or to taste
- Nutritional Information
Nutritional analysis per serving (16 servings)
69 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 30 milligrams cholesterol; 174 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 16 biscotti
Preparation
- Heat the oven to 350 degrees and line a baking sheet with parchment paper. Put the eggs and cheese in a food processor and process until yellow and thick, about a minute. Add the flour, baking powder, salt and cayenne and pulse three or four times, just to integrate the dry ingredients; you don’t want to overwork the gluten in the flour.
- Turn the dough out onto a lightly floured surface and gently knead it until it holds together — it may be a bit crumbly at first. Shape the dough into an 8- to 10-inch log, transfer to the prepared baking sheet and gently flatten.
- Bake until the log begins to color and is firm to the touch, 20 to 25 minutes. Cool for about 10 minutes, then cut on the bias into half-inch slices. Lay the biscotti flat on the baking sheet and bake until crisp and toasted, 15 minutes; turn and toast the second side for another 10 to 15 minutes. Cool completely before serving.
1 hour
Dining and Cooking