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Johnson Estate Winery

Savory Thyme Biscotti

Savory Thyme Biscotti
Recipe Date:
July 10, 2017
Cook Time:
Imperial (US)
Serve with Johnson Estate’s Freelings Creek Dry Riesling.
  • 3/4 cup white flour
  • 3/4 cup whole wheat flour
  • 2/3 cup cornmeal
  • 1/8 cup ground flax seed
  • 2 tsps baking powder
  • 1 tsp dried or fresh thyme (can go up to 3 tsp, to taste)
  • 1/2 cup chopped walnuts
  • 2 large eggs
  • 1/2 cup sugar
  • 1/3 cup olive oil
  • 1/2 tsp salt

Preheat oven to 350°F. Mix all dry ingredients. Mix all wet ingredients into a separate bowl and stir well. Mix together the dry and wet ingredients and stir well until a dough forms. If the dough is dry or crumbly, add water, apple cider, or yogurt to provide additional moisture (about like a cookie dough). Let dough rest for five minutes, then form into two or three flat “logs” about 10-12” long and two inches wide – don’t worry too much if the dough is a little sticky.

Arrange at least 3 inches apart on a baking sheet lined with parchment paper. Bake for 20-25 minutes until pale golden. Let them cool on baking sheet or cooling rack.

Reduce oven to 300°F. When cool enough to handle, cut logs on the diagonal into 1⁄2 inch slices and bake on the same cooking sheet for additional 10 minutes until golden brown. For a crunchier biscotti, bake for an additional 5-10 minutes.

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