Chanterelle Tarragon Biscotti

By Hklbrries

Recommend you serve these savory biscotti with a soup such as Puree of Roasted Squash Soup (recipe in collection).

Ingredients

• 1 1/4 ounces bread flour
• 1/4 teaspoon baking powder
• 1 tablespoon granulated sugar
• 1/2 cup Panko bread crumbs
• 1 ounce chanterelle mushrooms, cleaned, chopped and sautéed in clarified butter
• 1 tablespoon pepitas (hulled pumpkin seed), roasted
• 1 teaspoon cognac
• 1 teaspoon mushroom stock, optional
• 1 egg
• 1 teaspoon fresh garlic, minced fine
• 2 teaspoons fresh tarragon, chopped fine
• 1 teaspoon fresh thyme, chopped fine
• 1 pinch white pepper, to taste
• Kosher salt, to taste

Details

Servings 12

Preparation

Step 1

In a medium mixing bowl sift flour and baking powder together.

Add sugar and bread crumbs into flour mixture. Then using a dough hook, add the chanterelles and pepitas and mix on the low speed until ingredients are incorporated. Don’t over mix.

Combine cognac, mushroom stock and egg and gradually add to the dry ingredients.

Add garlic, tarragon, thyme and season to taste and mix for 1 minute until firm.

Form into desired shape, egg wash and sprinkle with kosher salt.

Bake for 20 to 25 minutes at 350 F until firm to the touch.

Cool for about 5 minutes and slice.

Reheat just prior to serving.


Nutrition Information:
Per serving
77 calories
1 gram fat (13 percent fat calories)
3 grams protein,
14 grams carbohydrates
35 milligrams cholesterol
1 gram dietary fiber
47 milligrams sodium