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

5 Comments

  1. 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. Pingback: bran and muesli buttermilk rusks with seeds

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

  4. drizzleanddip

    Yum, such soup weather at the mo x

  5. Pingback: Baking Inspiration | Live to Eat

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