| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons herbes de Provence
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/4 cup (2 ounces) goat cheese, at room temperature
- 3 tablespoons sugar
- 2 eggs, beaten, at room temperature
Instructions
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, herbes de Provence, baking powder, and salt. Set aside.
- In a stand mixer, fitted with a paddle attachment, beat the butter and goat cheese together until smooth. Beat in the sugar and eggs. In batches, add the flour mixture and beat until just combined. Transfer the dough to the prepared baking sheet. With damp hands, form the dough into a 13-inch-long, 3 1/2-inch-wide loaf. Bake until light golden, about 30 minutes. Cool on the baking sheet for 30 minutes.
- Transfer the loaf to a cutting board. Using a serrated knife, cut the log on the diagonal into 1/2-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake until pale golden, about 15 minutes. Transfer the biscotti to a wire rack and cool completely, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 361 |
| Total Fat | 19 g |
| Saturated Fat | 12 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 8 g |
| Cholesterol | 98 mg |
| Sodium | 217 mg |
Reviews
Quick & easy❣️
Why is sugar needed for a savoury recipe?
I loved this. I’m not big on sweets but love goat cheese. They were very crumbly so I added a little bit of water before forming the loaf. It still crumbled when I cut the pieces but they held together.
I love this biscotti! I am a big fan of savory baking and this is so my kind of food. They are kind of like savory, herby biscuits. The only problem I had was the loaf was crumbly to slice even though it was completely cooled. Did anyone else have the same problem??
These came out perfectly. I made a double batch – doubling all ingredients except the herbs de provence. For a double batch I used only 2 Tablespoons. I used a 4 oz package of goat cheese flavored with HdP. Make sure you form the loaves to the recommended size: they will only be about 1/2 inch high, because they will rise. They did not crumble after baking AT ALL. I did not use a serrated knife to slice them. I would recommend a very thin long blade and light pressure. I turned them over after 8 minutes in the second baking, put them back in the oven for another 8 minutes. Next time I will add some finely grated lemon zest.
I made this recipe a couple of times and each time it was a huge hit. EXCELLENT recipe.
My first time reviewing on Food Network. I was frustrated by all the reviews that indicated that this recipe was crumbly or that it was difficult to make. This recipe rocks, just needs a little tweaking. I cut the butter down to 2 oz. and replaced the other two with EVOO. Then I added 1/3 cup of minced sun dried tomatoes packed in oil and 1/3 cup of chopped walnuts. I cut back on the herbes de Provence to 2 Tbls. and added 2 tsp. each of fresh thyme and rosemary. This is a very delicate dough until it’s baked twice. This will go into my “favorites” file!
I could only give this recipe 4 stars because it fell apart when I attempted to slice it. The taste is great and it sure smells good while baking. Next time I’ll follow another reviewers suggestion of adding a tablespoon of water to the dough.
I had been asked to bring a savory appetizer to a meeting and this was a huge hit! I had to hide them from my husband who would have eaten the entire batch before I realized it!
Smells great while baking however recipe fell apart when I started to sliced it. Still tasted good though.