It isn't often that I see a recipe and want to try it immediately. Usually, I will save or star it in my google reader, then come back to it weeks (or even months) later when I'm lacking inspiration. I saw Giada make this savory biscotti on her show, and in 2 hours I had made it myself. Pretty much anything with goat cheese or herb de provence will always catch my eye, and in combination with my newfound love for biscotti, I just had to make it right.then.
And it didn't disapoint. It is crunchy, savory, and so flavorful. The goat cheese definitely plays a supporting rather than a starrring role. That belongs to the herbs de provence. These made a wonderful addition to my holiday gift baskets this year; I figured it might be nice to have something savory to round out all the sweets.
from Giada de Laurentiis
- 2 cups all-purpose flour
- 3 tablespoons herbes de Provence
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/4 cup (2 ounces) goat cheese, at room temperature
- 3 tablespoons sugar
- 2 eggs, beaten, at room temperature
Whisk together the flour, herbs de Provence, baking powder, and salt in a medium bowl.
In a stand mixer fitted with a paddle attachment, beat the goat cheese and butter until smooth. Beat in the eggs and sugar, stopping to scrape down the sides if necessary. In 3 batches, add the flour and herb mixer, mixing until just combined.
Turn out dough onto the baking sheet. Using damp hands, shape the dough into a 13 x 4 inch log. Bake until golden brown, about 30 minutes.
Cool on a baking sheet for 30 minutes.
Using a serrated knife, cut the log on the diagonal into 1/2-1 inch slices. Transfer slices to the baking sheet, cut side down.
Bake an additional 15 minutes, then transfer to a cooling rack to cool completely. Store in an airtight container.