Wine And Cheese Biscotti Recipes

ITALIAN CONTUCCI (BISCOTTI)

Steps:

• Melt butter in a small bowl and set aside.
• In a large bowl, mix the dry ingredients of flour, baking powder, sugar, salt.
• Mix in the lemon juice and rind, and almonds.
• Add the melted butter, beaten eggs (one at a time), and anise to this mixture.
• Blend all ingredients together well.
• Divide the dough into 3 to 4 batches.
• Roll each batch of dough into long strips/logs about 3 inches wide by 12 inches long.
• Place the strips/logs on a greased cookie sheet.
• Bake at 350 degrees until lightly colored, about 20 - 25 minutes.
• Cut diagonally into slices about 1" thick.
• If desired, bake again with the slices placed on their sides, for another 5 - 10 minutes. (My family likes contucci prepared both ways, so we bake half a second time for the drier (dipping) version, and leave the other half baked only once for the more moist version).

SAVORY BISCOTTI

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, herbes de Provence, baking powder, and salt. Set aside.
• In a stand mixer, fitted with a paddle attachment, beat the butter and goat cheese together until smooth. Beat in the sugar and eggs. In batches, add the flour mixture and beat until just combined. Transfer the dough to the prepared baking sheet. With damp hands, form the dough into a 13-inch-long, 3 1/2-inch-wide loaf. Bake until light golden, about 30 minutes. Cool on the baking sheet for 30 minutes.
• Transfer the loaf to a cutting board. Using a serrated knife, cut the log on the diagonal into 1/2-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake until pale golden, about 15 minutes. Transfer the biscotti to a wire rack and cool completely, about 30 minutes.