This is a print preview of "SQUASH Goat CHEESE Tarragon BISCOTTI ." recipe.

SQUASH Goat CHEESE Tarragon BISCOTTI . Recipe
by Foodessa

SQUASH Goat CHEESE Tarragon BISCOTTI .

Squash, pumpkin or sweet potato make perfect partners within these creamy cheese biscotti.
Aromatic herbs or seeds can easily replace the French tarragon in this crunchy bite.

For a dedicated post...refer to:
http://www.foodessa.com/2016/11/squash-goat-cheese-tarragon-biscotti.html

Rating: 4.5/5
Avg. 4.5/5 1 vote
  Italy Italian
  Servings: 18 biscotti

Ingredients

  • . > American / Metric measures
  • . PART-1:
  • . 1/4 cup/ 2.2oz. (60g) unsalted butter, softened
  • . 1/2 cup/ 4.5oz. (125g) mild Goat cheese*, softened
  • . 1/2 cup (125ml) roasted Squash** room temperature
  • . 2 xLarge eggs, room temperature
  • . 1 Tbsp. (15ml) granulated sugar
  • . PART-2:
  • . 2 cups (330g) All-Purpose flour
  • . 1-1/2 tsps. (7.5ml) baking powder
  • . 1 tsp. (5ml) sea salt
  • . 1/2 tsp. (2.5ml) granulated garlic powder
  • . 2 Tbsps. (30ml) dried Tarragon*** crushed
  • .
  • . * Cream cheese can be used instead of Goat cheese. ** Preference of Squash variety: Ambercup, Buttercup or Butternut. Also, Pumpkin and Sweet Potato can be used successfully. *** Dried Tarragon can be replaced by Basil, Oregano, Rosemary or crushed fennel seed. >> GLUTEN-FREE VERSION: 1 full cup of all-purpose flour can be replaced with 1 cup (165g) of chickpea flour added to 1/8 cup (14g) arrowroot starch plus 1 tsp. (5ml) apple cider vinegar.

Directions

  1. . In a large bowl, put together ALL the ingredients from Part-1. Let them soften to room temperature. This will take at least 1 hour.
  2. . Pre-heat oven to 350F/180C/Gas4. If using a dark colored pan: lower the heat to 325F/160C/Gas3. Position rack in the center of the oven. Parchment line a large baking sheet.
  3. . Right before getting ready to make the dough, combine ALL ingredients from Part-2 in a medium bowl and set aside.
  4. . With an electric beater, combine the softened ingredients from Part-1 until somewhat fluffy. On LOW speed, add and beat in the ingredients from Part-2 . Finish by using a strong spatula to bring the dough together. The dough should be thick enough to handle. Note: this mix can also be made ahead of time by wrapping it into a plastic wrap and into the refrigerator for up to a day.
  5. . Pat down the dough and place it in your hand to slightly shape it into a thick log of sorts. Place it onto the parchment paper and carefully shape a 3x12 inch (8x30cm) long rectangle. Work it gently until it becomes a compact package.
  6. . BAKE it for the first 35 minutes. Remove it from the oven and let it cool on the pan for 15 minutes. Transfer the baked log onto a board to carefully slice it on the bias into 1/2 inch (1.5cm) thick pieces.
  7. . Gently place the cookies back onto the baking pan with the cut sides down. BAKE AGAIN for only 20 more minutes. Again, remove the pan from the oven and cool for 5 minutes before transferring biscotti onto a rack to cool. Store them into a cookie tin for about 2 weeks or freeze for longer periods.
  8. . Happy baking from Claudia's kitchen...FOODESSA.com