Savory Biscotti

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Wow, I cannot believe how easy this recipe was to make! I've never made biscotti or homemade bread before, so I was sure I would have a throw away batch, but the first batch came out great. I didnt have Herbs de Provence, so I used Italian seasoning and added some dried parsley. I also used garlic and herb flavored goat cheese, and whole wheat flour. These are all ingredients that I typically have on hand, so I made this as soon as I saw it on tv.

I'm not quite sure what to serve this with yet...

I will definitely make this again!

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I made these for Easter with a few changes and they were a hit! Instead of the goat cheese I used grated parmesean and instead of the Herbs de Provence, I used Italian Seasoning. Served with some Taleggio, fresh mozz, and wine, it was a DELICIOUS savory appetizer!

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I really loved these. First, the flavors of the goat cheese, butter, and herbs were heavenly! After reading some of the reviews about these turning out too dry, I was hesitant but decided to give it a whirl. I think the trick is to use VERY soft butter and cheese. It keeps the dough more moist. I also added a tablespoon of water to my dough to see if that would help. That did the trick! They were delicious alone or dunked in some soup. I will definitely make these again.

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Wow, we loved these. They are just the way they are supposed to be. The goat cheese is very subtle & not overpowering at all so I do not agree with some of the comments on here. They give these a very nice tang. The most pronounced flavor by far are the Herbs de Provence. I think if your goat cheese is firmer & not as creamy then a teaspoon or so of water would be okay to add. I did not have to & I am in the Pacific Northwest. You must make sure with all biscotti that the dough has come together and the cracks on the outside of the log have been pinched closed. Also for me a very sharp serrated knife is the best way to cut these. I cut mine 1/2 inch thick because I like them that way but I also cut some a bit thicker. Both were great. If you don't like goat cheese you may not like them. My husband hates goat cheese and he loved them ! Fresh GOOD Herbs de Provence are a must here with these. The flavors are really fantastic. I say don't change a thing.
These are different and really special.

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my dough was very dry and i knew when i put it in my biscotti pan, it wasn't going to work out. next time i think i would put the dough in two pans instead of one. i let the loaf cool and the slices crumbled apart as i sliced them. the dough was not smooth in the pan. i use these pans for chocolate biscotti and it comes out perfect with 18 ridges for 18 slices per pan. maybe i should add a drop of water next time.
any thoughts would be appreciated.

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These biscotti are wonderful. I agree with everything the first reviewer posted. Biscotti are supposed to be dry, but these have a nice crumb. They were best when cut no more than 1/2 inch thick - thinner is better, but more challenging to cut. I made many batches and they were the most popular gift from my kitchen this year. So easy to make. Perfect with appetizers or a bowl of soup. One of my favorite new recipes of the year.

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I didn't like this recipe at all, the goats cheese taste is too overpowering & the bread comes out very dry.

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A tad dry but good with salad and with cheese spread.

Lois
Okeechobee, Fl.

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I usually like Giada's recipes but these were very dry. Since they are biscotti maybe they are supposed to be but we didn't care for them. I did put butter on them to compensate but it didn't help much. Did anyone else feel that way??

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I have never made biscotti before; I was actually kind of scared to because it sounds hard! But when I saw Giada make this, I had to try it. It is really easy to make and it came out just great. I enjoyed mine with a butternut squash soup that I made. What a nice combination for a comforting home meal while it's snowing outside! All of Giada's recipes are awesome and so easy to make. I can't imagine why anyone would want "semi-homemade" (not a slam on Sandra Lee -- I like many of her recipes also! when you can make stuff like this!!
Just great!