Slices of Sun-Dried Tomate and Herb Biscotti on baking skeet
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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 Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Bread, Side Dish
Cuisine: American
Servings: 12 slices
Calories: 169kcal
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: 169kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 278mg | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 1.2mg | Calcium: 45mg | Iron: 1.5mg