{"id":41188,"date":"2023-07-25T06:49:18","date_gmt":"2023-07-25T05:49:18","guid":{"rendered":"https:\/\/blackgarlickitchen.co.uk\/?page_id=41188"},"modified":"2024-09-29T16:29:04","modified_gmt":"2024-09-29T15:29:04","slug":"black-garlic-savoury-biscotti","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-savoury-biscotti\/","title":{"rendered":"Black Garlic Savoury Biscotti"},"content":{"rendered":"\t\t

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Black Garlic Saporito Biscotti<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Twice baked savoury biscuits with nuggets of umami Black Garlic.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t $\"Black$ \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Pr<\/strong>ep:\u00a0<\/b>20 mins + chilling | Cook: <\/b>1 hour + cooling\u00a0| Makes: <\/b>20 approx.\u00a0| V<\/b><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>
300g plain flour<\/li>
2 tsp baking powder<\/li>
\u00bd tsp table salt<\/li>
\u00bd tsp freshly ground black pepper<\/li>
150g caster sugar<\/li>
120ml vegetable oil<\/li>
2 large eggs<\/li>
30g semi-dried tomatoes – chopped<\/li>
35g black or green olives\u00a0 – drained and chopped<\/li>
1 tsp dried oregano<\/li>
75g whole peeled pistachios<\/li>
35g Black Garlic cloves<\/b> \u2013 chopped<\/li>
Black Garlic Seasoning <\/b>or freshly ground black pepper<\/li><\/ul><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Method<\/span><\/p>
Preheat the oven to 180C\/160Cfan\/Gas4. Line 2 baking trays with parchment paper.<\/li>
In a large bowl sift the flour, baking powder and salt. Stir in the freshly ground black pepper – dry mixture.<\/li>
In a separate large bowl add the sugar, oil and eggs. Whisk together – wet mixture.<\/li>
Add the dry mixture to the wet mixture followed by the tomatoes, olives, oregano, peeled pistachios and chopped Black Garlic cloves. Combine everything together to form a sticky dough.<\/li>
Divide the dough in two and spoon both halves directly onto one lined baking tray. Form each half into a log shape approximately 30cm long and 7cm wide leaving a space of 7cm between each log. Flatten the logs slightly. Chill in the refrigerator for 15 minutes.<\/li>
Sprinkle over Black Garlic Seasoning or a grinding of black pepper. Bake for 25 – 30 minutes until the dough has risen and spread but still pale in colour.<\/li>
Remove from the oven and leave to cool for 10 minutes.<\/li>
Turn the oven down to 140C\/120Cfan\/Gas1.<\/li>
Using a serrated knife, slice the logs on the diagonal into 1\u00bd cm slices. Lay the biscotti flat, cut side up, spaced apart on 2 lined baking sheets.<\/li>
Return the biscotti to the oven and bake for a further 15 minutes. Turn the biscotti over and continue to bake for a further 15 minutes until dry and lightly golden.<\/li>
Remove from the oven. Transfer the biscotti to a wire rack and leave to cool completely.<\/li><\/ul>
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T<\/strong>o Serve: <\/b>serve with BGK\u2019s Dips<\/u><\/b><\/a><\/span> or BGK\u2019s Black Garlic Bagna C\u00e0uda<\/u><\/b>.<\/a><\/span> Delicious dipped into BGK\u2019s Black Garlic Baked Camembert.<\/u><\/b><\/a><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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