Savory Sun Dried Tomato Biscotti
Serves: ?
Source: onehundreddollarsamonth.com
Ingredients:
2 cups all-purpose flour
3 tablespoons Herbs de Provence
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 cup unsalted butter, at room temperature
1/4 cup sun dried tomatoes, reconstituted
3 tablespoons sugar
2 eggs, beaten, at room temperature
Instructions:
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper {I use a Silpat. It’s the only way to go!}. In a medium mixing bowl, whisk together the flour, herbes de Provence, baking powder, salt and chopped sun dried tomatoes, & set aside. Beat the butter until smooth using the paddle attachment on a stand mixer or a hand mixer. Add the sugar and eggs. Slowly add the flour mixture and beat until combined. Move the dough to the baking sheet, dampen your hands and then form the dough into a 13 x 3.5 log. Bake 30 minutes or until golden brown. Cool for 30 minutes. Transfer the log to a cutting board. Using a serrated knife, cut into 1/2-inch thick pieces {cut at a slight diagonal}. Bake an additional 15 minutes or until light golden brown. Cool completely before serving or storing in an airtight container.
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Serves: ?
Source: onehundreddollarsamonth.com
Ingredients:
2 cups all-purpose flour
3 tablespoons Herbs de Provence
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 cup unsalted butter, at room temperature
1/4 cup sun dried tomatoes, reconstituted
3 tablespoons sugar
2 eggs, beaten, at room temperature
Instructions:
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper {I use a Silpat. It’s the only way to go!}. In a medium mixing bowl, whisk together the flour, herbes de Provence, baking powder, salt and chopped sun dried tomatoes, & set aside. Beat the butter until smooth using the paddle attachment on a stand mixer or a hand mixer. Add the sugar and eggs. Slowly add the flour mixture and beat until combined. Move the dough to the baking sheet, dampen your hands and then form the dough into a 13 x 3.5 log. Bake 30 minutes or until golden brown. Cool for 30 minutes. Transfer the log to a cutting board. Using a serrated knife, cut into 1/2-inch thick pieces {cut at a slight diagonal}. Bake an additional 15 minutes or until light golden brown. Cool completely before serving or storing in an airtight container.
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