anyone have a basic formula for a “not sweet” biscotti?  I can’t imagine that a sweet one, minus the sugar, will work.. I don’t need anything elaborate, just the basics… I’ll be adding my own flavors/spices/etc.

Clement, there are many recipes on the internet for biscotti. You will find that an average sugar content is approx. 65% in weight of the weight of the flour. You can consider replacing the sugar amount up to 33% (1/3rd) of the sugar content in the recipe with “HONEY”. It will be much more moist without a overly sweet taste.  If you do decide this modification & you need a little help with the culinary math, post back for help. Good luck in your baking.

  ~FRESHKID.

No ‘formula’ here, but I’d love it if someone had one.

The savory biscotti recipes I’ve got in my collection seem to be pretty basic: fat, egg, flour, leavening,  flavor component, etc.. Depending on the flavor profile, they may or may not have any sugar at all. (Also, some have very little fat, except for flavor components like cheese.)

that’s just it..  I have my basic biscotti formula… but my chef has asked for savory, with not much sweetener..we want like a mustard-caraway,  black pepper - ??, stuff like that… I ‘m more wondering, if just eliminating the majority of the sugar is the answer, as much as I think that it is not.

Well, here’s a ‘Parmesan Black Pepper’ biscotti recipe from Gourmet.

I’ve managed to collect a lot of savory-type recipes, most seem destined for use in crouton-type applications, I’ve never made any.

thanks Anna.. that’s a great basic formula… most of the others that I’ve found, have too few eggs, and / or too much oil… this seems appropriate…

I’ll let you know how they go…