Some people dip their biscotti into coffee. Me, I dip my biscotti into soup. Preferably, my Minestrone Soup. Call me crazy, but I am going to bet that savory biscotti is going to be a new trend this year. It’s gonna happen. It’s so not fetch, if you know what I mean. Forget artisanal popcorn and those hot chocolate stirrers (although I do love those,) savory biscotti is the new thang.
It is a widely known fact that if you would like to make something taste better, all you have to do is add goat cheese. It’s pretty simple. So are these Goat Cheese and Thyme Biscotti. Thyme is one of my favorite herbs to use, especially during the winter months when other herbs like basil aren’t quite as fresh. Thyme has a bit of an earthy, lemony flavor, so it is a fresh addition to these savory cookies. These biscotti are buttery, crumbly, soft, and just yum. They almost melt in your mouth and they are absolutely perfect for dunking into a bowl of piping hot soup! Enjoy.
- 2 cups all-purpose flour
- 3 tablespoons fresh thyme leaves
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 stick unsalted butter, at room temperature
- 2 ounces goat cheese, at room temperature
- 3 tablespoons sugar
- 2 large eggs
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- Whisk together the flour, thyme, baking powder, and salt in a medium bowl. Set aside.
- Beat the butter and goat cheese in the bowl of an electric mixer on medium speed for about 2 minutes, until smooth. Add the sugar and eggs and blend until well incorporated. With the mixer on low speed, add the flour mixture in three additions, blending until just incorporated.
- Transfer the dough to the prepared baking sheet and form into a 13-inch long and 3-inch wide loaf. Bake for about 30 minutes, until lightly golden brown. Remove from the oven and let cool for 30 minutes.
- Transfer the loaf to a cutting board and, using a serrated knife, cut the loaf into ½-inch thick slices. Arrange the cookies, cut side down, on the baking sheet. Bake for another 15 to 20 minutes, until golden brown. Remove from the oven and let cool completely on a wire rack.