Savory Cheddar and Herb Biscotti
Oh, my dear, I remember the very first time I baked these savory biscotti. It was a crisp autumn afternoon, the kind where the windows fog a little and the kettle sings on the stove. My children were home from school and wanted something to nibble on with their tomato soup. I had some sharp cheddar and a handful of herbs from the windowsill and thought to myself why not take a sweet cookie idea and make it for grown up pockets of comfort. They loved them straight away and somehow the recipe became a little family tradition. These cheddar and herb biscotti are not the sugary kind you dunk in coffee. They have a savory backbone, bright herb notes, and that satisfying, dry snap that makes them perfect for dipping in thick soups, scooping up soft cheeses, or sharing on a little tea tray. Over the years I made them when guests dropped by, when my grandchildren needed something special for school lunch, and when someone came home tired and hungry. They always did the trick to lift a spirit and feed a body. I return to this recipe when I want to wrap someone in a small, crunchy hug. The dough is forgiving and full of love. The brown edges and toasted cheese smell bring the whole kitchen alive. Making these reminds me that recipes are more than instructions. They are a chain of hands passing warmth from one table to the next, the sort of thing I hope you will make and tuck into your own family story. You do not need to be perfect here, sweetheart. Take your time. I will walk you through each step the way I taught my own children, the way I would teach you now, by my side in the kitchen. Let us fill your home with the simple comfort of an honest, baked snack that carries a little legacy in every crisp bite.
Ingredients
- 3 cups All purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 1 tablespoon Granulated sugar
- 4 tablespoons Unsalted butter, cold and cut into small pieces
- 3 pieces Large eggs
- 1.5 cups Sharp cheddar cheese, finely shredded
- 2 tablespoons Fresh herbs, finely chopped (parsley, chives, or thyme)
- 0.5 cup Grated Parmesan cheese
- 0.5 teaspoon Freshly ground black pepper
- 1 pinch Coarse sea salt for sprinkling
Instructions
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Take a deep breath and set out a bowl. There is no rush, my dear, we will make this lovely and steady.
In a large mixing bowl whisk together the flour, baking powder, salt, and sugar. Let your hands rest in your lap for a moment if you like. The dry mix smells faint and comforting, like the start of something good.
Now, let us add the butter. Use your fingertips to gently press the cold butter into the flour mixture, almost like you are playing a little tune on the keys. Keep going until the mixture looks like little peas. It will be a bit crumbly and that is just perfect.
Beat the eggs lightly in a separate bowl. Pour them into the flour and butter mix. Stir gently with a wooden spoon until it begins to come together. It will feel thick and a little shaggy. That is only the dough waking up.
Fold in the shredded cheddar, grated Parmesan, chopped herbs, and black pepper. Use a spatula to make sure the cheese is evenly distributed. Give a little squeeze and you will feel the dough hold together. It should be soft but not sticky.
Turn the dough onto a lightly floured surface. With floured hands, divide it in half. Shape each half into a log about 10 inches long and 2 inches wide. Pat them gently so they are neat, but remember they do not have to be perfect. Place the logs on the prepared baking sheet, leaving a bit of space between them.
Brush the tops very lightly with a touch of water or a tiny bit of olive oil and sprinkle the coarse sea salt. This gives a nice crust and a little sparkle of flavor. Slide the pan into the oven.
Bake for 20 to 25 minutes, or until the logs are golden and firm to the touch. Your kitchen will smell of toasted cheese and warm herbs. Let the logs rest on the baking sheet for about 10 minutes so they set up and are easier to slice.
Reduce the oven temperature to 325 degrees F. Transfer the logs to a cutting board and, using a serrated knife, slice them diagonally into 1/2 inch thick pieces. Each slice will show the lovely flecks of herb and cheese.
Lay the slices cut side down on the baking sheet and bake for another 12 to 15 minutes, flipping once halfway, until they are crisp and a warm golden brown. Keep an eye on them near the end. They should be dry and crunchy, not burned.
Remove the biscotti to a wire rack to cool completely. Oh, my goodness, your kitchen should be smelling just heavenly right about now. Once cooled, store them in an airtight tin for up to a week, or freeze for longer keeping.
Cooking Tips
- 💡Nana's Little Notes: If your dough feels sticky, sprinkle a teaspoon of flour at a time as you shape the logs. Sticky dough is not a failure, it simply needs a little patience and a touch of flour.
- 💡Use sharp cheddar for the best flavor. If you want to make these extra special, my little secret was always a tiny pinch of smoked paprika tucked into the Parmesan for a warm whisper of smoke.
- 💡If you prefer a softer biscotti, shorten the second bake by a few minutes. If you love a deeper crunch, give them a few extra minutes but watch closely so they do not brown too much.
- 💡Fresh herbs brighten the flavor. If you must use dried herbs, use one third of the fresh amount and crumble them between your fingers before adding so they release their perfume.
- 💡These keep well. I often make a double batch and tuck half away in a tin for visitors or for a night when stew and bread are on the table.
Nutritional Information
Per serving
May these little crunchy slices carry warmth into your home. When you pull them from the oven remember that every bite is a small memory in the making. Bake them for neighbors, for a quiet afternoon with a book, or to open conversation around your table. Be good to yourself and to those you feed. Pass on the joy of a simple homemade snack and wrap your family in a little more comfort each day.
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