Sun-dried Tomato Peppercorn Biscotti

When I hear biscotti, I normally think of the sweeter varieties, perhaps dipped in dark chocolate, and accompanying a good espresso or cup of coffee. I'm a huge fan of biscotti, and I normally like to try a new variety every so often. I think, however, that some of my most favorite biscotti are the savory ones. They pair so perfectly with cheeses and wines and are wonderful to have on hand for impromptu parties.

I love this variety. It has one of my most favorite ingredients in it, green peppercorns, which are fantastic with the sun-dried tomatoes. These are very easy to make, and freeze well, so you can always have them on hand. Serve with a mild cheese, such as Edam or Monterey Jack, or with a nice red wine.



Sun-dried Tomato Peppercorn Biscotti
(courtesy of The Good Stuff Cookbook)

1/4 c (packed) sun-dried tomatoes, prepared without oil
2 c flour
2 1/2 tsp baking powder
1/2 tsp salt
1 tsp green peppercorns, well drained and roughly chopped
1 tsp dried rosemary, crumbled
1 egg (or egg substitute)
1/4 c olive oil

Preheat oven to 350. Foil cover and grease a baking sheet. Snip the tomatoes into 1/4" pieces, cover with hot water, and allow to soak for 20-30 minutes. Meanwhile, sift flour, baking powder, and salt into a large mixing bowl. Stir in peppercorns and rosemary. Drain the tomatoes, saving soaking liquid. Pat the pieces between paper towels to remove excess moisture. In a small bowl, beat egg (or substitute) with 1/4 c soaking liquid. Add the oil and mix well. Add wet ingredients into dry, and stir until just combined. Stir in tomato pieces. Mix well with hands until a stiff dough is formed. Divide dough in half, and shape into 2 loaves, about 2 1/2" wide.
Place into preheated oven and bake 25 minutes, until firm to the touch and deeper in color, but not overbrowned. Remove from oven and cool on wire racks, 10-15 minutes. Lower oven setting to 275.
Slice the loaves on the diagonal 1/2" thick, lay on cookie sheet, and return to oven for 20 minutes. Turn off the oven and leave the biscotti in the oven for 30 minutes more with the door slightly propped open. Remove from oven and cool on wire racks. Store in an airtight container for up to 3 weeks, or wrap in foil and freeze for up to 3 months. If frozen, thaw without unwrapping, spread on baking sheet, toast in 300 degree oven for 10 minutes or so.