Sun Dried Tomato And Basil Biscotti Recipes

SAVORY BISCOTTI WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 350ºF. Place two baking sheets together (to simulate thicker sheet) and line top sheet with parchment paper.
• In large mixing bowl, stir together flour, black pepper, salt and baking powder. Add cheese, pine nuts, parsley, thyme, oregano and basil and stir together. Stir in sun-dried tomatoes and hot peppers.
• Make well in center of mixture; add eggs, wine or water and 1/4 cup oil and stir until mixture forms soft dough. Turn out onto work surface and knead briefly. Shape into log, about 3 1/2 inches by 8 inches. Transfer to prepared baking sheet and brush top with olive oil. Dust with paprika.
• Bake for 25 to 30 minutes, or until lightly golden and puffy. Remove from oven and set aside to cool.
• Reduce oven temperature to 325ºF. Slice cooled log into 1/4-inch-thick slices. Separate slices and return to oven for 15 minutes, or until crisp.

SAVOURY MEDITERRANEAN BISCOTTI

Steps:

• In large bowl, beat eggs and sugar.
• Add olive oil until smooth.
• In bowl, combine flour, baking powder, salt, pepper and basil and oregano.
• Stir dry ingredients into egg mixture until blended.
• Stir in cheese, sun-dried tomatoes and olives and combine thoroughly.
• Divide dough into 2 pieces and shape each into a log about 10 inches long.
• Place on parchment-lined cookie sheet and flatten tops slightly.
• Bake in preheated 325°F oven for 30 minutes or until pale golden and not quite firm to the touch.
• Remove from oven and let cool on baking sheet for 3 minutes.
• Transfer to cutting board and slice into 1/2 inch diagonal slices with serrated knife.
• Place pieces on baking sheet and return to 325°F oven for 20 to 25 minutes or until firm and dry.
• Turn over partway through cooking time.
• Cool on rack.
• Makes about 3 dozen.
• Store in airtight container.

SUN-DRIED TOMATO AND BASIL BISCOTTI

Steps:

• In large bowl, beat eggs and sugar. Add olive oil until smooth. In bowl, combine flour, baking powder, salt, pepper and basil. Stir dry ingredients into egg mixture until blended. Stir in cheese and sun-dried tomatoes. Divide dough into 2 pieces and shape (if sticky, flour hands) each into a log about 10 inches long. Place about 4 inches apart on parchment paper lined cookie sheet. Flatten tops slightly. Bake in preheated 325 degrees F oven for 30 minutes or until pale golden and not quite firm to the touch. Remove from oven and let cool on baking sheet for 3 minutes. Transfer to cutting board and slice into 1/2 inch diagonal slices with serrated knife. Place pieces on baking sheet and return to 325 degrees F oven for 20 to 25 minutes or until firm and dry. Turn over partway through cooking time. Cool on rack.

PENNE WITH SUN-DRIED TOMATO PESTO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
• Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

BASIL AND SUN-DRIED TOMATO DIP

Steps:

• Stir the sour cream, mayonnaise, and lemon juice together in a bowl; whisk the tomatoes and basil through the sour cream mixture. Season with salt and pepper. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour.