Rosemary and Pecan Biscotti

Rosemary and Pecan Biscotti

Bruno
A savoury biscotti to serve at cocktails or with a hot bouillon. The aromatic rosemary is supported with a hint of cayenne pepper and the pecans round out the Umami of this unconventional biscotti.
Prep Time 15 mins
Cook Time 55 mins
Cooling between bakes 10 mins
Total Time 1 hr 20 mins
Course Baked Goods
Cuisine International, Italian
Servings 24 biscotti

Ingredients
  

  • 550 ml (2½ cups) Flour All-purpose
  • 10 ml (2 tsp) Baking Powder
  • 25 ml (1 tbsp) Rosemary Fresh, finely chopped
  • 2 ml (½ tsp) Salt
  • 1 ml (¼ tsp) Cayenne pepper
  • 3 Eggs large
  • 125 ml (½ cup) Butter melted and slightly cooled
  • 25 ml (2 tbsp) Milk
  • 250 ml (1 cup) Pecans coarsly chopped and lightly toasted

Instructions
 

  • Preheat oven to 180°C
  • Line a large baking sheet with parchment paper
  • To a large bowl add flour, rosemary, cayenne, salt and mix thoroughly
  • In a medium bowl beat eggs using an electric mixer until fluffy and pale yellow
  • With mixer running, add butter and milk
  • Add this mixture to the flour bowl and stir until combined
  • Stir in pecans
  • Moisten hands with water and grab half the dough
  • Form dough into a roll about 30 cm long and place on one long side of the baking sheet
  • Moisten hands as necessary and form the roll into a log about 33 cm long and 12 cm wide, flattening it down a bit on the process to get a nice biscotti profile
  • Repeat with the other half of the dough placing it on the other side of the baking sheet leaving a gap of about 5 cm between the two
  • Bake for 25 to 30 minutes to a stage where the dough develops some crack and appears firm when gently pressed on
  • Remove from oven and let cool for 10 minutes
  • Reduce oven temperature to 160°C
  • Place loaf on a cutting board and, using a bread knife, cut crosswise into slices of about 10 to 15 mm cutting at a slight angle
  • Remove parchment paper from baking sheet and carefully place slices standing up on baking sheet maintaining a gap of 5 – 10 mm
  • Bake for an additional 20 – 25 minutes or until biscotti feel dry when touched on the sides
  • Cool and store in a tight container

Notes

This recipe is easily altered to achieve different flavour profiles, e.g.:
  • Use walnuts instead of pecans
  • Use thyme leaves instead of rosemary
  • Add 200 ml of grated Parmesan
  • Use white wine instead of milk
  • Or, use your imagination
 
Keyword cocktail, nibbles, party snack, savoury
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