It’s been a while since I shared a new biscotti recipe, but these biscotti recipe (perfect for soups) was worth the wait – let me tell you!
The first biscotti recipe I ever made were these lemon almond biscotti. They subtly sweet and very crunchy – ideal for dipping in coffee.
And then recently I realized I was being so short-sighted because dipping a crunchy biscuit into soup sounded SO, SO GOOD. SO I took my go to biscotti recipe and mixed in the idea of these herb & cheese scones… and these savory biscotti came to be!
The recipe for all my biscotti is generally the same, but the added in flavors are what makes the flavors subtly unique and fabulously wonderful!
These savory biscotti have freshly grated asiago cheese and dried Italian seasoning (see how to dry your own herbs).
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What does Asiago Taste like?
Asiago is like a creamier parmesan cheese. With that said, you can absolutely substitute parmesan cheese for the asiago if that’s what you have on hand – they’re both delicious in this recipe.
I would urge you to use freshly grated versions of either cheese (preferably by you) or the freshly grated containers from the deli/cheese section at the markets. The unrefrigerated, shelf-stable Parmesan just isn’t the same thing (they’re actually banned in Europe for being so different from the real thing.
With that said, however, do as you like!
What Herbs Can You Use in Savory Biscotti?
For the sake of ease, this recipe uses dried Italian seasoning. Italian seasoning is a combination of oregano, basil, thyme, rosemary, and parsley or sage. Each recipe is different.
You can easily make your own Italian seasoning mix, however, or just pick a few favorites.
I’m a big fan of Herbs de Provence. It’s similar to Italian seasoning without oregano and often has fennel seed and lavender mixed in. I think it’d be a delectable replacement in this savory biscotti recipe, but it might depend how you’re planning to enjoy them.
How to Eat Savory Biscotti
My favorite way to enjoy these crunchy, savory treats is in place of a piece of crusty bread with a soup. This recipe would be ideal with a minestrone soup or a cioppino (still on my wishlist to make at home). They’d also be tasty with this turkey chili with white beans.
More Soup Recipes
- 2 large eggs
- 2 tablespoons sugar
- 2 ½ cups all-purpose flour
- 1 tablespoon Italian seasoning
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons fine sea salt
- ¼ teaspoon ground black pepper
- ½ cup freshly grated Asiago cheese
- 6 to 7 tablespoons 2% milk
- Preheat the oven to 325 degrees F. Cover a baking sheet with parchment paper or silpat mat.
- Whisk together the eggs and sugar in a large bowl.
- Stir together the flour, Italian seasoning, baking powder, salt, and pepper in a separate medium bowl. Reserve 2 tablespoons of the cheese for the topping. Toss the rest with the flour so that it is incorporated evenly into the dry ingredients.
- Add the dry ingredients to the eggs and sugar and mix until a crumbly dough forms. Add the milk a tablespoon at a time until a firm dough forms. It will still be slightly dry, but will hold its shape when formed almost like a clay.
- Place the dough on the prepared baking sheet. Shape it into a flat log, about 4-inches wide, 9-inches long, and 1-inch high. Sprinkle with the reserved cheese.
- Bake for 35 minutes, until the edges are browned and the center is firm. Remove from the oven and let sit 5 minutes.
- Use a serrated knife to trim each end, then carefully cut into 8 to 12 slices. Thinner cuts will result in a more crisp biscotti while thick cuts will be firm, but with a softer interior. Turn each piece cut-side up on the baking sheet.