These Sun-Dried Tomato, Fennel & Parmesan Biscotti answer the high-priority, all-important, critical question, “What shall we nibble?”
What do:
- Luciano Pavarotti
- Sistine Chapel
- cacio e pepe
- Sophia Loren
- countrysides dotted with cypress trees, sunflowers and red poppies
- limoncello
- gondolas
- Dante, and…….
- Vatican City… have in common with these Sun-Dried Tomato, Fennel & Parmesan Biscotti?
ITALY, of course! (I know you know! ;))
Speaking of Italy…if someone said I had one chance to capture the aroma of Italy, I’d surely wrestle over a few things…
- fried garlic…
- Sunday sauce…
- strong espresso…
- baking bread…
- fresh basil pesto…
- and, fruity olive oil…
- but I think, at the end of the day, I’d have to land on these biscotti!
The mix of Parmesan, toasty fennel and sun-dried tomatoes…. mmmmmmm – I wish I could bottle it.
These biscotti capture the aromatic essence of an afternoon in an authentic Italian deli. Inspired by Sun-Dried Tomato & Fennel Biscotti by Domenica Marchetti, this lovely recipe has given me wings…a delicious jumping off point for creating my own savory biscotti.
INGREDIENTS FOR SUN-DRIED TOMATO, FENNEL & PARMESAN BISCOTTI:
- unsalted butter cut into 1/2-inch pieces, at room temperature
- olive oil
- all-purpose flour
- baking powder
- salt
- coarsely ground black pepper
- whole fennel seeds, lightly toasted
- grated Parmesan cheese
- coarsely chopped sun-dried tomatoes (not oil-packed)
- eggs, lightly beaten
- milk
HOW TO MAKE SUN-DRIED TOMATO, FENNEL & PARMESAN BISCOTTI:
- Bring the butter out of the fridge. Set aside.
- Preheat oven to 350 F.
- Lightly coat a sheet pan with olive oil.
- Combine the flour, baking powder, salt, pepper, and fennel seeds in the bowl of a stand mixer fitted with a paddle attachment. (Or use a large mixing bowl and a hand mixer.)
- Mix briefly on low speed.
- Add the Parmesan cheese and sun-dried tomatoes, mix to combine.
- Add the butter in pieces, mix on medium-low speed until the mixture resembles sand.
- Add the eggs and milk, mix on medium speed until soft slightly sticky dough has formed.
- Turn the dough onto a lightly floured surface and pat into a disk.
- Divide the dough into quarters.
- Gently roll each quarter into an oval shaped log and place it crosswise on the baking sheet.
-
- Roll the dough until it’s about 1 1/2-inches wide and 8-inches long.
- Repeat with the remaining dough, leaving about 2-inches between each log.
- Bake for 25 minutes, or until they are lightly browned and just set.
- Transfer the baking sheet to a cooling rack.
- Gently slide the logs onto the cooling rack and let cool for about 20 minutes.
- Lower the oven temperature to 300 F.
- Transfer the cooled logs to a cutting board, and using a serrated bread knife, cut them into diagonal slices about 1/2-inch thick.
- Arrange the slices, cut side up on the baking sheet. Bake for 20 minutes.
- Turn the slices over and bake for another 15 minutes, until they are crisp and golden.
- Transfer slices to the rack and let cool completely.
So there you have it!
Nibbles!
Nothing left to do but mangia!!
There is something very special about a savory biscotti!
If you decide to give Sun-Dried Tomato, Fennel & Parmesan Biscotti a whirl – I’d love your feedback and photos! Tag @ciaochowbambina on Instagram, or share to my Pinterest and Facebook page!
MORE BISCOTTI RECIPES:
Espresso Amaretti with Chocolate Drizzle
Dark Chocolate with Dried Cherry
Buon Appetito!
Sun-Dried Tomato, Fennel & Parmesan Biscotti
Description
These Sun-Dried Tomato, Fennel & Parmesan Biscotti answer the high-priority, all-important, critical question, “What shall we nibble?”
Ingredients
4 Tbsp. unsalted butter cut into 1/2-inch pieces, at room temperature
1 Tbsp. olive oil
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 tsp. coursely ground black pepper
1 Tbsp. whole fennel seeds, lightly toasted
1 heaping cup grated Parmesan cheese
scant 1/2 cup coarsely chopped sun-dried tomatoes (not oil-packed)
2 large eggs, lightly beaten
2 Tbsp milk
Instructions
Bring the butter out of the fridge. Set aside.
Preheat oven to 350 F.
Lightly coat a sheet pan with olive oil.
Combine the flour, baking powder, salt, pepper, and fennel seeds in the bowl of a stand mixer fitted with a paddle attachment. Or you can use a large mixing bowl and a hand mixer.
Mix briefly on low speed.
Add the cheese and sun-dried tomatoes, mix to combine.
Add the butter in pieces and mix on medium-low speed until the mixture resembles sand.
Add the eggs and milk, mix on medium speed until a soft slightly sticky dough has formed.
Turn the dough onto a lightly floured surface and pat it into a disk.
Divide it into quarters.
Gently roll each quarter into an oval shape log and place it crosswise on the baking sheet.
Roll the dough until it’s about 1 1/2-inches wide and 8-inches long.
Repeat with the remaining dough, leaving about 2-inches between each log.
Bake for 25 minutes, or until the are lightly browned and just set.
Transfer the baking sheet to a cooling rack.
Gently slide the logs onto the cooling rack and let cool for about 20 minutes.
Lower the oven temperature to 300 F.
Transfer the cooled logs to a cutting board, and using a serrated bread knife, cut them into diagonal slices about 1/2-inch thick.
Arrange the slices, cut side up on the baking sheet. Bake for 20 minutes.
Turn the slices over and bake for another 15 minutes, until they are crisp and golden.
Transfer slices to the rack and let cool completely.
Notes
The biscotti will keep for up to 10 days in an airtight container stored at room temperature.
Can I replace the fennel with rosemary?
Sure! Sounds good!
I am such a fan of savoury biscotti! And you can’t go wrong with sundried tomato and cheese 🙂 So perfect with a glass of wine.
So perfect! One of my favorite ways to dine!
I always enjoy reading your posts Annie! You have a way with words. And now I want to travel to Italy. But first, this savoury biscotti! Yum! This needs to go on all my charcuterie boards! Pinning 🙂
Thank you, Leanne! That warms me! And yes – this savory biscotti before anything!! 🙂 And then a visit to Italy! 😉
I have a savory biscotti on my blog. It’s actually a martha stewart recipe. Such a fun thing to add to a charcuterie and cheese platter! Love this recipe, although I’d probably reduce the amount of fennel seeds, just for me.
Love love love savory biscotti! I’ll have to check yours out! Thanks, Mimi!
This is my favorite kind of meal in the summer – savory biscotti, cheese and other tasty nibbles. Add a glass of wine and I’m all set – looking forward to making this biscotti, Annie!
I’m with you! I could eat eat this as a dinner all the time!!
Usually think of biscotti to be on the sweeter side, but this! Now this may just become a new favorite biscotti choice!
It just might!!!! So yummy!
“What shall we nibble?” is a perpetual question in our house. And this savory biscotti is an excellent answer! I’d love to have these on hand for snacking and to pair with soup!
They are so good! The ultimate nibble!
I love the sound of savory biscotti! And if anything captures Italy perfectly it’s these little beauties!
100%! Thanks, Kelsie!
It’s been way too long since I’ve had biscotti, so why not savory biscotti!? I just want this entire platter in front of me (currently drinking red wine…it would go very well 😉 )
Great one, Annie!
Yessss – this biscotti with a glass of red! Wonderful!! Thanks, friend!
Seriously? These sound fabulous Annie! What a great addition to my next cheeseboard. Everyone’s always about sweet biscotti, but WOW these would surely entice anyone to the savory side! Pinned!
That’s what I thought! We need more savory biscotti in our life! 🙂
This I have to try asap! The very idea of savory biscotti with sun-dried tomatoes warms my heart and seeing the pictures is pretty much all the evidence I need:)
You nailed it – they warm my heart too! Thank you, Milena!!
Oh my gosh, Annie! What a fabulous savory biscotti! I’ve never had savory before, but goodness, I’m all in! A lovely taste of Italy!
Right? I needed a savory biscotti in my life! Thank you, dear!
Annie, these look just absolutely scrumptious! I’ve never had a savory biscotti but now I’m dyiinnnng to have one! 🙂 These would go amazing on a cheeseboard paired with some wine! Also, I loved how you described Italy – I can’t wait to visit there one day!
I can’t wait ’til you visit either! It is the most gorgeous country! And so delicious!! Thanks, friend!
With all those beautiful ingredients and flavours, what’s not to love?? Just in time for the weekend, too! I see a baking project in my future 😉 Pinned! Have a good one, my friend! XOXO
I know you love your biscotti! Thanks, friend! xoxo
OOH! Savory biscotti!!How delicious to enjoy with your favorite cocktail or simply as a nibble food you want to enjoy. This is definitely a treat Hubby will enjoy with our wine. I’m printing the recipe out and PINNING (don’t want to misplace it) right away. Buona giornata!! Un abbraccio forte!
This is a nice little bite! I think your hubby will love it!! Thanks, friend!
I will be in Italy again early October and reading your post just made me extra excited! So many good things and great food to look forward to! In the meantime, I simply must try this delicious sounding recipe, Annie! I love the combination of flavours – yum!
Ahhhh! I am excited for you!! Hope to see pictures!!