Savoury cocktail biscotti

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35 min


5 dozen mini biscotti

* PLUS Baking Time: 36 minutes


  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2/3 cup unsalted butter , at room temperature
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/4 cup milk


  • Preheat oven to 350F (180C). Line a large, rimmed baking sheet with parchment paper. In a medium-size bowl, stir flour with baking powder and salt. Place butter in a large bowl. Using an electric mixer on medium-high, gradually beat in sugar until well mixed, about 2 minutes. Add eggs one at a time, beating well after each addition. Occasionally scrape down side of bowl. Beat in milk. Reduce speed to low. Gradually beat in flour mixture. Scrape down side of bowl as needed.
  • Lightly dust counter with flour. Turn out dough. It will be slightly sticky. Cut into 3 equal-size pieces. (Add variations at this point, if you like. See below.) Form each piece into 2 logs about 6 inches (15 cm) long. Place on baking sheet as they are formed. Gently flatten each log so it is about 2 inches (5 cm) wide. Bake in centre of preheated 350F (180C) oven until golden and firm to the touch, 20 to 25 minutes. Remove from oven. Let cool on sheet 5 minutes.
  • Meanwhile, leave oven on and arrange racks in top and bottom thirds of oven for second baking of biscotti. When logs have cooled 5 minutes, remove to a cutting board. Using a serrated knife, gently slice into 1/2-inch- (1-cm-) thick slices. Place slices on 2 large, ungreased rimmed baking sheets. Bake in 350F (180C) oven until tops are light golden, 8 minutes. Turn over and continue baking until light golden, 8 to 10 more minutes. Cool completely on a rack. Biscotti will keep well in an airtight container up to a week or freeze up to 2 months.

Nutrition (per serving)

  • Calories
  • 45,
  • Protein
  • 0.7 g,
  • Carbohydrates
  • 5.3 g,
  • Fat
  • 2.3 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 50 mg.

Cookies before dinner? Why not! These savoury mini biscotti are fantastic with a cocktail or topped with a little cheese. Bonus: you can make all three variations with a single batch of dough.


Drain 1 sun-dried tomato packed in oil and pat dry with paper towel. Finely chop, then gently work into dough with 1 tbsp (15 mL) finely chopped pimento-stuffed green olives and 1 tsp (5 mL) each dried basil leaves and garlic powder. Form into 2 (6-inch/15-cm) logs. Bake as directed.

Rosemary, lemon and pepper

Work in 1 tbsp (15 mL) finely chopped fresh rosemary or 1/2 tsp (2 mL) crumbled dried rosemary and 1/2 tsp (2 mL) lemon and pepper seasoning blend. Form into 2 (6-inch/15-cm) logs. Sprinkle with pinches of coarse or kosher salt. Bake as directed.


Prepare dough. Cut into 3 equal pieces. Place in bowls. Using your hands, gently work extra ingredients into each. To flavour all of dough with one of these, triple amounts.