Savory Parmesan & Herb Walnut Biscotti - Lemony Thyme

We’ve been making a big pot of Farmers Market Minestrone Soup each week.  It’s a wonderful way to enjoy fresh produce and gives us a healthy option for lunch or dinner throughout the week.  Since we’ll be having soup for lunch today I decided to make these Savory Parmesan & Herb Walnut Biscotti to serve on the side. Wow.  I’ve made sweet biscotti many times before but this was my first attempt at savory.  I’m an instant fan.  The dough is made with flour, grated Parmesan cheese, chopped walnuts, baking soda, salt & cayenne pepper.  I also added a couple tablespoons of fresh lemony thyme along with her sister sage.  To the dry ingredients you add eggs, milk, and olive oil.  This was a great chance for me to sneak in my favorite mushroom & sage olive oil for an added flavor dimension. As with all biscotti, the dough is formed into logs for it’s first round of baking.  Then the lightly browned logs are cooled before being sliced into their signature biscotti shape.  The individual pieces are then baked in a cooler oven until they become nice and crispy. These Savory Parmesan & Herb Walnut Biscotti will be perfect with our bowl of Farmers Market Minestrone Soup.  And as I’ve found out, they make a lovely snack as well. Critic’s review.  “Texturally, they are spot on biscotti.  Surprisingly there is absolutely no sweetness, which is a bit hard to overcome at first.  Once you get over that, the flavor of Parmesan cheese comes through with hints of herbs in the background.  (a long pause)  I stinking love these.  (shorter pause) Now, if you could figure out how to make them thin like a cracker we could have big fun.” Other recipes you might enjoy: No related posts.

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