Now Why Didn’t I Think Of That

I love me a good biscotti. Traditional ones, chocolate ones, fruit flavored ones, pretty much any type. A good biscotti with a big cup of joe or hot cocoa on a cold winter’s day like today is perfect! But I have honestly only made biscotti once year and years ago in culinary school.

So when I saw this recipe in the Best of Weight Watchers Magazines, Vol. 1 Cookbook for a savory biscotti I was intrigued. I dont’ know why I never thought of making a savory biscotti before. I am sure there are one or two other savory biscotti recipes out just as there are sweet, I had just never thought of it before.

This savory’ biscotti are just that full of flavor. The only thing I wish I had to make them even better was something to dip them in like hummus, or spinach artichoke dip, or a chicken/tuna salad would have also been perfect with these. MMM! Now as the ideas are flowing I MUST now go make one of these to dip them in!

Note: The original directions did not call for any other ‘binding agents’ than the eggs and oil and butter. For me this was not enough- my dough was not a dough at all but crumbles so I added some milk to help things along. The original recipe also calls for crushed fennel seeds and of course I didn’t have that so I substituted ground cumin.

Savory Biscotti
adapted from Best of Weight Watchers Magazines, Vol. 1 Cookbook

2 tablespoons olive oil
1 tablespoon butter
3 garlic cloves, finely chopped
1 teaspoon ground cumin
1/2 teaspoon curry powder
2 cups all-purpose flour
2 tablespoons cornmeal
1 1/2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon cayenne powder
2 eggs
1/4 cup milk

Preheat oven to 350 degrees.

Stir the oil, butter, garlic, cumin, and curry powder in a microwavable bow. Microwave on high for 15-30 seconds until butter is melted.

Whisk together the flour, cornmeal, baking powder sugar, salt, and cayenne powder in a large bowl. Whisk the eggs and milk into the butter mixture; stir into the flour mixture until dough forms.

On a lightly floured surface, roll dough into two 12-inch logs and place 2 inches apart on an ungreased baking sheet. Bake until light golden and firm to the touch- about 22-25 minutes. let cool completely. With a serrated knife, slice the logs on a slight angle 1/4-inch think.

Arrange the slices flat side down on the baking sheet. Bake 2-3 minutes, turn, and bake on the other side until light golden brown , about another 2-3 minutes.