Have you ever heard of savory biscotti?!!?!? I bet most of you haven't. We are used to biscotti, the double baked cookies, that are usually sweet and contain fun add-ins like chocolate chips, or almonds or cranberries. I've made multiple versions of sweet biscotti and got my mom addicted to them. But then last year I started seeing variations upon variations of biscotti pop up on Domenica Marchetti's instagram and I knew she was up to something fun! In fact, Domenica was working on a new book that is now available and is called Ciao Biscotti: Sweet and Savory Recipes for Celebrating Italy's Favorite Cookie published by Chronicle books.
I was excited to receive a preview copy of this adorable cookbook. Before sharing recipes for both sweet and savory biscotti, Domenica goes over the equipment you'll need, provides explanations of most often used techniques such as prepping the nuts, toasting seeds, measuring flour and melting chocolate, and gives a quick overview of metric scale. In fact, each recipe includes measurements in both metric scale (grams, etc) as well as imperial (ounces, etc).
The recipes in the book range from classics such as orange & pistachio and chocolate chunk with cherries to more unusual combinations such as crispy pancetta and smoky gouda! There are also non-biscotti recipes for hazelnut butter rings, hazelnut meringues, and Nutella sandwich cookies. The recipes are accompanied by quirky photos and fun illustrations.
Because I've never had a savory version of biscotti in my life, I thought I should start with that!
Mountain Gorgonzola and Walnut Biscotti
Copied from the book with permission from the publisher
on the left: ready for the first bake; on the right: after the first bake
sliced and ready for the second bake
My condo smelled amazing while I was baking the biscotti! This was definitely a lesson in patience because you not only have to bake these cookies twice, but you have to let them cool in between. But guess what? The wait was definitely worth it! These biscotti turned out buttery, cheesy and salty. In fact, if I make them again, I would reduce the amount of added salt (the cheese was salty enough).
I baked my biscotti longer than the recipe asked for. Do not expect the same dry and crumbly texture as the one you are used to in sweet biscotti. These came out more crumbly and buttery.
A few tips: I chopped my walnuts roughly instead of finely and used two fish spatulas to transfer the logs instead of an offset spatula (because I did not have one).
I served these with tomato soup and also had them with salad and as a snack wrapped in salami ;)
I cannot wait to try other recipes in Domenica's book!
What's your favorite biscotti?
Disclosure: I was provided with a preview copy of the book by the publisher but was not compensated by this post. All opinions are my own.