Tomato and Herb Biscotti
Ingredients (1 batch)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | pc | Eggs, large (class A) |
| 30.00 | ml | Sugar |
| 83.00 | ml | Olive oil |
| 500.00 | ml | Flour, white |
| 30.00 | ml | Baking powder |
| 7.50 | ml | Salt |
| 7.50 | ml | Black pepper, ground |
| 5.00 | ml | ROBERTSONS Mixed Herbs 6 x 200g |
| 125.00 | ml | Cheese, Parmesan grated |
| 62.50 | ml | KNORR Tomato Pronto 6 x 2kg |
Preparation
1. Beat eggs and sugar, add olive oil until smooth.
2. In a bowl, combine flour, baking powder, salt, pepper and mixed herbs.
3. Stir dry ingredients into egg mixture until blended.
4. Drain the Tomato Pronto, place the drained Tomato Pronto under the salamander for +- 2 minutes, or until slightly blackened around the edges.
5. Stir the tomatoes and parmesan into the mixture.
6. Divide dough into 2 pieces and shape each into a log, about 25cm long.
7. Place on a greased tray, bake at 160ºC for about 30 minutes.
8. Allow to cool slighlty, then slice into 1cm long diagonal slices with a serrated knife.
9. Place pieces on a baking sheet and bake at 160ºC for 20-25 minutes, or until firm and dry.
10. Cool on a cooling rack before serving.
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