Call these biscotti if you want, and you wouldn’t be wrong — they’re made and baked just like biscotti — but I like to think of them as toasts. Serve as an on-their-own cocktail nibble, make them the base for delicious tapas (they’re great with a swipe of butter and a slice of ham or juicy tomato, or both, or something a little off sweet, like pepper jelly and soft goat’s- or sheep’s-milk cheese) or use as croutons to float in soup or crumble into a salad. Because they’re baked twice, the Parmesan turns the same rust color that the most seductive grilled cheese sandwiches do. I love their crunchy, dry-toast texture, the marvelous flavor and the scent that fills the kitchen as they bake. That they keep almost forever is a bonus.
Ok, savoury biscotti? Call me intrigued. The image in the book (and, indeed, my finished product) looks like those little cocktail toasts you can buy, though these are golden from the cheese, and I was honestly intrigued as to if I would be able to make these – I’d just assumed that to make this type of thing, I’d need to use stale bread and toast it. In fact, these are nothing like bread…
This recipe uses olive oil, wine, honey and Parmesan as well as flour, baking powder, salt, baking soda and pepper. A handful of ingredients that really do make your kitchen smell amazing! Like a biscotti, these are baked first in small loaves, then removed from the oven, cooled slightly then cut and baked again on both sides. I found the loaf (I made 1/3 of the recipe) pretty hard to slice in 1/2-inch slices per the recipe so mine were slightly thicker.
I love the idea of these and I’ll use the ones I didn’t enjoy with a glass of rosé in salads as croutons or perhaps top them with some goat cheese and roasted tomatoes per the suggestions in the book but on their own, I found them a little dry and not as flavourful as they smelled. My Parm is getting down to the rind – wonder if it’s old and lost its pungent flavour as it bakes… In any case, I love the concept of these and might experiment with a non-Parm version too!
Get the recipe for Dorie Greenspan’s Parm Toasts on p 435 of Dorie’s Cookies!
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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