This is soup season and what is the best accompaniment with a warm satisfying bowl of soup, biscotti! Time to set aside the standard baguette and serve Feta, Sun-Dried Tomato and Rosemary Biscotti. They are crispy and crunchy and perfect with any soup or stew.
Feta, Sun-Dried Tomato and Rosemary Biscotti
Ingredients
- 2 1/2 cups flour
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup sun-dried tomatoes in olive oil, chopped
- 8 oz crumbled feta cheese
- 3 large eggs
Instructions
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Preheat oven to 350 degrees. Combine flour, rosemary, baking powder and salt in a medium bowl. Place butter and sugar in a mixing bowl, beat a medium speed until creamy. Add sun-dried tomatoes, cheese, and eggs. Beat until well combined. Add flour mixture slowly. Line a baking sheet with parchment Divide dough into two equal logs (approx. 7 x 3 inches) Bake for 25 – 20 minutes or until light brown. Remove from oven, let biscotti cool on baking sheets for 10 minutes. Reduce oven temp. to 325 degrees. Cut logs into 1/2 inch slices and place on same baking sheet, cut side down. Continue to bake for 40 additional minutes. Turn biscotti after 20 minutes. Bake until crisp and brown. Cool completely. Store in air-tight container.