Savory Lemon-Truffle Biscotti
makes 1 dozen (1/2-inch) biscotti
This savory biscotti pairs perfectly with creamy goat cheese.
Read more about this recipe at Cook & Eat.
1/4 cup unsalted butter
1 1/4 cup flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 egg
1/4 cup milk
1/2 teaspoon truffle oil
1 1/2 tablespoons olive oil
2 teaspoons grated lemon zest
1 tablespoon egg wash (beaten egg yolk with a touch of water)
prep: 25 minutes
total: 1 hour 35 minutes, allow 30 minutes cooling time
small saucepan
large mixing bowl
small bowl
baking sheet
parchment or silpat
plastic wrap
serrated knife
wire rack
1. Heat butter in a small saucepan over medium heat for 5 to 7 minutes or until dark brown; be patient, but stir frequently to avoid burning.
2. In a large mixing bowl, mix together flour, baking powder and kosher salt. Add butter gradually and mix for 1 minute or until crumbly.
3. Beat egg, milk and the oils in a small bowl and add to the flour-butter mixture, stirring until well-combined. Fold in the lemon zest.
4. Divide the mixture in half, and roll into a tube about 7 inches long and 2 inches in diameter.
5. Place on a baking sheet lined with parchment or silplat and cover with plastic wrap. Chill for 30 minutes.
6. Remove the wrap and gently brush with the egg wash.
7. Bake at 350F for 40 minutes.
8. Remove from oven and allow to cool for about 5 minutes.
9. Reduce the oven temperature to 250F.
10. Using a serrated knife, slice diagonally. Each slice should be 1/4 to 1/2 inch thick.
11. Lay flat on a wire rack above a baking sheet if you have one, or just put back on the parchment/silplat, flat side down.
12. Bake for 30 minutes on each side, or until crisp. Allow to cool before eating.
