1¼ cups all-purpose flour
2 tablespoon fresh rosemary
1 Tbs. fresh thyme
1 1/2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
2 eggs at room temperature
6 oz. smoked gouda, shredded
Preheat the oven to 350 degrees and line a 9” x 13” baking sheet with parchment paper. In a medium mixing bowl, whisk together the flour, rosemary, thyme baking powder and salt. In separate bowl, beat the butter and eggs together until smooth, then stir in the cheese. Slowly add the flour mixture and beat until combined. Divide dough in half. Form each half into an 8” x 3” slightly flattened log. Bake 30 minutes or until golden brown. Remove pan from oven and cool for 20 minutes. Transfer the logs to a cutting board. Using a sharp serrated knife, cut into 3/4-inch thick pieces on a slight diagonal. Return them to the pan and bake an additional 20 minutes, turning them over after 10 minutes. Remove from pan to a wire rack and cool completely before serving. Makes about 20 biscotti, plus some smaller pieces for nibbling.
--I first made savory biscotti for a presentation to our local herb guild. I made several kinds of crackers and side breads, but these savory biscotti were the biggest hit. Excellent with any soup.
-- You can use other cheeses (a sharp white cheddar, pepper jack, and provolone all come to mind)or herbs. Remember, use one half to one third as much dried herb as fresh.