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Sun-Dried Tomato and Herb Biscotti
Delicious flavors come into play in this Sun-Dried Tomato and Herb Biscotti making this a great pairing for soups or to munch on its own!
Prep Time
5
minutes
mins
Cook Time
45
minutes
mins
Total Time
50
minutes
mins
Course:
Bread, Side Dish
Cuisine:
American
Servings:
12
slices
Calories:
169
kcal
Author:
Tornadough Alli
Ingredients
2
cups
flour
1
Tbs
dried rosemary
1
Tbs
marjoram
1
tsp
basil
1
tsp
garlic salt
Dash of pepper
Dash of salt
1 1/2
tsp
baking powder
1/2
cup
butter
at room temperature
1/4
cup
diced sun-dried tomatoes
2
tablespoons
sugar
2
eggs
beaten
Instructions
Pre-heat oven to 350.
Line a baking sheet with parchment paper, set aside.
In medium bowl mix together your flour, rosemary, marjoram, basil, garlic salt, pepper, salt and baking bowder until combined.
In separate bowl, whip butter until light, add in your sugar and eggs and mix until combined.
Slowly add in your dry ingredients and mix incorporated. Fold in your sun-dried tomatoes.
Turn your dough out onto prepared baking sheet and form into a 12"x4" log.
Bake in oven for 30 minutes, then remove from oven and let cool for a bit and transfer to cutting board.
Cut diagonally into 1/2-1" slices and place cut side up back on baking sheet.
Place back in oven for another 15 minutes then remove, cool and enjoy.
Notes
If mixture is too dry add a little bit of water a tsp at a time until dough comes together.
Nutrition
Calories:
169
kcal
|
Carbohydrates:
19
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
47
mg
|
Sodium:
278
mg
|
Potassium:
174
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
315
IU
|
Vitamin C:
1.2
mg
|
Calcium:
45
mg
|
Iron:
1.5
mg