An appetizer for tonight or great with a bowl of soup and something new

I decided this week that instead of beating winter I wanted to focus on embracing spring.
So…starting next week I’d love for you to come and join your springy, inspired projects.
I even have a pretty new button to get you in the mood.
(There’s another very exciting Spring project in the works too but I can’t let the cat out of the bag just yet)
In the meantime how about a great cracker masquerading as a cookie?
Parmesan Biscotti
2 3/4 cup flour, zest of 1 lemon, 1 tsp. crushed pepper, 1 cup parmesan (preferably freshly grated but if you don’t have it-use what ever you do have), 1/2 tsp. baking powder.
Mix your dry ingredients together and add five eggs.
Combine until it JUST forms a ball.  If you’re mixture is a bit dry then you can always add a tablespoon of water.
Form into a log.  Sprinkle with more parm and bake for 30 minutes at 330 or until firm.
Slice into 1/2 inch diagonal pieces.
Rebake for 20 minutes (turning halfway through) or until the slices are hard.
Serve with a balsamic glaze (balsamic boiled down until it reaches a syrup stage), a nice marinara, a bowl of soup or a cheesie dip.
Very much looking forward to seeing you next Saturday.
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  1. Kelley @ says

    This looks so good! I didnt realize biscotti was that simple to make! How awesome

  2. says

    I just found these reposted on the January SRC link and had to drop by to say Wow! these savory biscotti are terrific, and perfect accompaniments to Avgolemno soup. I’m newly inspired to play with savory biscotti.

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