Savory Biscotti

Savory Biscotti

Savory Biscotti

  • 2 cups of all-purpose flour
  • 1 stick of unsalted Grassland Butter
  • 3 tablespoons herbs de Provence
  • 1 1/2 teaspoons baking powder
  • ¾ teaspoon fine sea salt
  • 1/4 cup goat cheese room temperature
  • 3 tablespoons of Turbinado natural cane sugar white can be used as a substitute
  • 2 eggs beaten, at room temperature

  • Place an oven rack in the center of the oven and preheat to 350 degrees. Line a baking sheet with parchment paper.
  • In a medium bowl, whisk flour and herbs de Provence together with baking powder and sea salt.
  • In a stand mixer fitted with the paddle attachment, beat butter and goat cheese together until smooth. Beat in sugar and eggs. Add flour mixture in batches until combined.
  • Transfer the dough to the baking sheet. Wet hands and form the dough into a 12 by 3 1/2-inch wide loaf.
  • Bake about 30 minutes until golden, cool on baking sheet 30 minutes.
  • Place loaf on cutting board and using a serrated knife, cut the log on the diagonal into 1/2 inch thick slices.
  • Arrange the slices cut-side down back onto the baking sheet. Bake for 15 minutes until the dough is golden.
  • Transfer to a cooling rack and let cool completely.

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