biscotti with smoked chilli and tomato

savoury biscotti with tomato and smoked chilli flakes

I spotted this savoury biscotti recipe in a much coveted baking book of mine: ‘Home Bakes’ by Carolie de Koster, endorsed by Golden Cloud and published by Lannice Snyman Inc.  So its just gotta be good. Which it is.  There is something I trust implicitly about a book that is sponsored by a large flour milling company, thus entrenched in baking, much like my other favorite South African baking book: ‘The Snowflake Book of baking”

I was very fortunate to receive a jar of smoked chilli flakes on Saturday from a connection who purchased these in the US. I was bowled over by the  smell and felt immediately inspired to bake something from which these smokey little flecks could shine.

I took Carolie’s savoury biscotti recipe which has capers and made a few changes.

What you need:

  • 100g butter, room temp, soft and cubed
  • 350g cake flour (original recipe is 300g, but the dough was way too sticky as the tomato is more watery than dry herbs or capers)
  • 7ml baking powder
  • 7ml salt
  • 1ml black pepper (a good grind)
  • 60mll chopped parsley (I used flat leaf)
  • 60ml / about half a chopped tomato (original recipe had 60ml capers which I think would be awesome, but here I wanted the chili to dominate)
  • 2 tsp smoked chilli flakes (you could also use regular flakes)
  • 100ml milk
  • 50ml olive oil
  • 2 eggs

How to make:

  • Place all dry ingredients in a food processor and mix together briefly
  • Add the butter and blitz until you get a crumb
  • Then add the tomato, oil, egg and milk and mix until it comes together in a dough (I found it very sticky)
  • Empty into a bowl, cover and refrigerate for an hour or overnight.  I did the overnight option
  • When you are ready to bake, pre heat the oven to 180 c
  • Grease or line a baking sheet (did I mention that I love silicone baking sheets or the more affordable black plastic baking sheets, available at Banks – Love, love, love)
  • Divide the dough into two and on a lightly floured surface roll  then into long rolls about 30cm long
  • Place them on the baking sheet about 10cm apart

unbaked biscotti dough

  • Bake for about 3o minutes until they are golden brown and firm

baked biscotti

  • Reduce the oven temp to 100 c
  • Remove from the oven and allow to cool a bit
  • Slice about 1cm diagonally * I prefer to use an electric carving knife, it gives a very nice even slice.  I use this when making rusks, biscotti and melba toast

sliced biscotti

  • lay the slices flat on a baking tray and return to the cooler oven and and bake for a for a second time for about 45minutes – 1 hour until crisp
  • I then turned off the oven and left them there overnight

The Smokey chilli flavour comes through and is not overpowering, if you wanted more kick you could add a bit more. I Found these to be not as hard as sweet biscotti, easier on the bite and a friend of mine who tasted them said he picked up the butter.

These would go down well with a bit of fish pate, gaucamole or cream cheese and a few drinks.

smokey, spicy and crunchy

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5 Responses to biscotti with smoked chilli and tomato

  1. Koek! May 26, 2010 at 12:16 pm #

    Savoury biscotti. Now THAT is my idea of baking (I’m not generally much of a baker)… I’m also intrigued by the caper version.
    Robyn

  2. Marisa June 7, 2010 at 1:41 pm #

    This looks truly delicious… Would be wonderful with all the winter soups I’m cooking up.

  3. drizzleanddip June 7, 2010 at 1:55 pm #

    Yum, such soup weather at the mo x

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