These beautiful biscuits are the perfect savoury addition to afternoon tea.
For the biscotti, in a mixing bowl of a stand mixer weigh together the butter, sugar, parmesan, garlic powder, fennel seeds, thyme and sun dried tomatoes and mix with the paddle attachment until well combined.
Once mixed, add in the eggs one at a time mixing well after each addition.
Slowly add in the flour, salt and baking powder and mix until a dough just forms.
Turn out onto a heavily floured work surface and divide into two equal pieces of dough.
Carefully roll out both of the doughs to make two 30cm long logs.
Pace onto a baking sheet and bake in a 175°C oven for 35-40 minutes (they should not yet be fully cooked).
Once you take them out of the oven slice diagonally into 1cm biscuits.
Place them cut side down and return to the oven for a further 20 minutes, turning them all over half way through.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe has not been edited or tested by the Bake Off Food Department.
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