Savory Biscotti

The cookbook by Martha Stewart, called Martha Stewart’s Hors D’Oeuvres Handbook, was published in 1999, pretty soon after I started catering.

It’s a beautiful book, even if you’re not a Martha Stewart fan. Her ideas for hors d’oeuvres are, not surprisingly, creative and unique. Sometimes they’re on the crazy end of the spectrum – completely impractical and unreasonable.

One thing always got my attention – savory biscotti. She served them like fun crackers, but they could be used for canapés.

When I think of biscotti, I always think sweet, like my Christmas biscotti. But these are savory varieties, and include ingredients like nuts, seeds, cheese, olives, and other goodies. I imagined them to be really good served alongside cheese, with prosecco or rosé.

I decided it was time to make a variety of savory biscotti for a fun get-together, to have something unique on hand!

The following recipe is the base recipe. What I actually used in my savory biscotti is below.

Savory Biscotti
by Martha Stewart
printable recipe below

2 1/2 cups all-purpose flour
1/4 teaspoon freshly ground black pepper
2 teaspoons baking powder
1/3 teaspoon kosher salt
8 tablespoons unsalted butter, chilled, cut into 8 pieces
2 tablespoons plus 1 teaspoon olive oil, divided
2 large eggs
1/2 cup milk

Place the flour, pepper, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Combine on low speed.

Add the butter and beat until the mixture resembles coarse meal.

In a small bowl, whisk together the 2 tablespoons of olive oil, the eggs, and milk. Gradually pour the milk mixture into the dough and mix just until combined.

This is the base dough for savory biscotti. Before chilling the dough and proceeding with baking, add various combinations of savory items and make sure they’re well distributed.

I kneaded the dough a bit before folding in my add-ins, which are listed below, along with Martha’s suggestions.

Preheat the oven to 350 degrees F. Grease a baking sheet with the remaining olive oil and set aside.

Divide the dough into 4 equal parts. (I halved the dough to make 2 logs.)

Roll each piece into a log measuring 1 1/2″ thick and about 7″ long. (I formed a log about 12″ long, then flattened it to about 1/2″ thick. (I am pretty sure MS meant 1 1/2″ wide, not thick.)

Transfer the logs to the prepared baking sheet, cover with plastic wrap, and refrigerate until chilled, about 30 minutes.

Brush each log with an egg wash (1 large egg beaten with 1 tablespoon water and a pinch of salt). I didn’t do this. I did make sure there was a bit of grated cheese on the top of the biscotti, however.

Bake until the logs are light brown and feel firm to the touch, about 30-40 minutes. Reduce the oven to 250 degrees F.

Using a serrated knife, slice the logs crosswise on a long diagonal into 1/4″ thick slices that are 3-4″ long. Arrange the slices cut-side down on a wire rack set over a baking sheet and bake, turning the biscotti halfway through cooking time for even browning, until crisp, about 40 minutes.

Cool completely and store in an airtight container at room temperature for up to 1 week.

These biscotti really are fabulous, and perfect on a cheese platter. Charcuterie would be a fabulous addition.

Today I simply paired them with Cambazola, but they’d be crazy good with a soft goat cheese or any spreadable herbed cheese.

You can really go crazy with all of the ingredient choices. Martha Stewart’s orange zest suggestion was really tempting but I didn’t have any oranges on this day.

Instead of all olive oil, you could use a flavored or infused oil, or even a little truffle oil.

I’ll definitely be making these again, and will enjoy switching up the ingredients.

Ingredients I used in addition to the above recipe:
Dried parsley
Garlic powder
White pepper
About 3 ounces coarsely chopped walnuts
About 3 ounces pitted Kalamata olives, sliced lengthwise
Grated Grana Padana, about 1 1/2 ounces

Martha Stewart’s savory biscotti suggestions:
Lemon zest, capers, parsley, and browned butter instead of olive oil
Orange zest, pistachios, and black olives
Parmesan, fennel seeds, and golden raisins

By Published On: January 21st, 201998 Comments on Savory Biscotti

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Gloria Baker January 21, 2019 at 9:02 AM - Reply

    I love biscottis, but I never made savory biscottis, this recipe sounds wonderful!

    • chef mimi January 21, 2019 at 12:30 PM - Reply

      I love the many varieties of ways that these could be made! So much fun!

  2. Karen (Back Road Journal) January 21, 2019 at 9:15 AM - Reply

    This is so funny because I have that book and Martha didn’t inspire me to try the recipe. You however did and they look great. I can’t wait to try them. I’ve pinned your version. :)

    • chef mimi January 21, 2019 at 12:30 PM - Reply

      Aw, thanks, Karen! I’m surprised because her photo of them was really pretty. But maybe savory biscotti sound funny. And I’ll never quit making the sweet ones!!!

  3. Tasty Eats Ronit Penso January 21, 2019 at 9:26 AM - Reply

    Martha’s books are indeed very different than her show. I translated two of them to Hebrew, and had to admire the professionalism and great photos.
    Love these biscotti and your addition of olives. Perfect for a cheese board.

    • chef mimi January 21, 2019 at 12:29 PM - Reply

      Wow! You have all kinds of talents! I think she must be the one who started styling food in photos. Probably because she wants everything to look pretty! These biscotti are fabulous, and I did use them on a cheese board!

      • Tasty Eats Ronit Penso January 21, 2019 at 3:55 PM

        She definitely made a huge change in food styling.
        And yes, I do wear many hats… :)

  4. jenniferguerrero1 January 21, 2019 at 9:35 AM - Reply

    I want to try these. I strongly favor savory over sweet. They sound fabulous. BTW – Penzey’s has dried orange peel. It’s not as lovely as fresh, but works in a pinch.

    • chef mimi January 21, 2019 at 12:27 PM - Reply

      Oh, that would be smart. And in something like these biscotti, dried orange peel would probably work better!

  5. Roz | La Bella Vita Cucina January 21, 2019 at 10:38 AM - Reply

    What a delicious recipe that is a ‘must make’ for me! So glad to have found your blog! Looking forward to more great recipes from you Mimi!

    • chef mimi January 23, 2019 at 8:18 AM - Reply

      Thank you so much! I like trying new foods!

  6. Abbe@This is How I Cook January 21, 2019 at 12:25 PM - Reply

    I have always liked Martha when it comes to food! These are no exception! Love your add ins!

    • chef mimi January 21, 2019 at 12:26 PM - Reply

      She is definitely creative and talented. These are a perfect example!

  7. Gaz January 21, 2019 at 12:31 PM - Reply

    At first, I thought, “Noooooooo.” Then, I kept reading and the notion started to appeal to me, especially with a nice cheese board.

    • chef mimi January 21, 2019 at 12:31 PM - Reply

      Exactly. At first thought it’s hard to imagine a non-sweet biscotti! I know exactly what you mean!

  8. cookingontheweekends January 21, 2019 at 5:44 PM - Reply

    I got this book right when it came out and I’ve made a ton of the recipes from it, but not this one. I haven’t pulled our my copy in a long time, so it’s fun to see it here. Love the idea of savory biscotti — especially with olives, and they’d be so delicious with all sorts of cheeses.

    • chef mimi January 21, 2019 at 6:36 PM - Reply

      She has great recipes in the book, but some pretty crazy presentations! I had a bride who once showed me MS’s photos of vegetables sitting in glasses and jars, and she wanted that for 150 people. It took a while for her to understand how impractical that was, and how much it would cost! But her photos are certainly pretty! These biscotti were definitely good with spreadable cheeses, and also fun to eat as is.

      • cookingontheweekends January 23, 2019 at 12:06 AM

        I totally agree about those presentations! Maybe for 2, but not 150. ;-)

  9. sherry January 21, 2019 at 6:15 PM - Reply

    i do love a good savoury cracker/muffin/loaf etc. these sound fabulous.

    • chef mimi January 21, 2019 at 6:33 PM - Reply

      Crackers are so fun. And so are these!

  10. Jodi January 21, 2019 at 6:18 PM - Reply

    OMG! I know I would love these! Have never had a savory biscotti! Afraid to dry as I will likely eat it all!! :)

    • chef mimi January 21, 2019 at 6:36 PM - Reply

      Hahahaha! Well I can understand that! That’s my problem with my Christmas biscotti! And why I didn’t make them this year!!!

  11. Bernice January 21, 2019 at 7:13 PM - Reply

    Looks delicious!! 💕

    • chef mimi January 21, 2019 at 8:00 PM - Reply

      Thanks so much!

  12. Kim Bultman January 21, 2019 at 7:58 PM - Reply

    Chef Mimi, your “add-in’s” look divine! Personally, I think you trumped Martha’s suggestions (no disrespect intended — her ability to combine flavors is admirable — but you’ve been gifted with “the knack” too!) Was contemplating making a butternut squash soup in the near future and your savory biscotti would be lovely with it. Thanks for sharing your culinary inspirations!

    • chef mimi January 21, 2019 at 8:06 PM - Reply

      Oh, it would! I hadn’t thought beyond cheese boards! I’ve made my own fancy crackers with nuts, seeds, and dates, in little loaves, then slicing and drying, and you could certainly do that with this dough as well. They don’t even have to be biscotti shapes!

  13. Sheryl January 21, 2019 at 8:42 PM - Reply

    mmm. . . This recipe looks like a wonderful twist on the usual biscotti recipes.

    • chef mimi January 21, 2019 at 9:12 PM - Reply

      It definitely is! And they’re fabulous with cheese!

    • chef mimi January 22, 2019 at 7:12 AM - Reply

      Thanks, Sheryl. Well, leave it to Martha Stewart!

  14. Tandy | Lavender and Lime January 21, 2019 at 9:57 PM - Reply

    The closest I’ve come to making savoury Biscotti is using mushrooms with apricots. I’m so giving this a try when I next have dinner guests.

    • chef mimi January 22, 2019 at 7:12 AM - Reply

      Well that sounds interesting! It’s fun to think about all of the flavor options.

  15. Debra January 21, 2019 at 10:00 PM - Reply

    I have an occasion in February, Mimi, that would be a definite reason for me to try this recipe. I like to make biscotti, and never considered savory. I’m quite excited about this. I think I will wow my guests…I’m thinking they’ve probably never had savory biscotti. :-)

    • chef mimi January 22, 2019 at 7:11 AM - Reply

      Oh fun! Someone reminded me of jarred orange zest, which I think really would be a wonderful addition. And in this case I think that would be better than fresh zest. Enjoy!

  16. heather (delicious not gorgeous) January 21, 2019 at 10:42 PM - Reply

    this biscotti sounds like the kind of thing that i would definitely spoil my appetite with (; love the sound of adding kalamata olives to the biscotti!

    • chef mimi January 22, 2019 at 7:10 AM - Reply

      I understand that! They paired beautifully with cheeses and charcuterie, and I also spread an herbed cheese on them and they were spectacular.

  17. Jeff the Chef January 21, 2019 at 10:51 PM - Reply

    Savory biscotti are news to me! I’ll bet they’d be lovely in between sips of that prosecco you’ve got them balancing on.

    • chef mimi January 22, 2019 at 7:09 AM - Reply

      I thought they were. Plus I didn’t over toast them. I hate biscotti that practically break your teeth. Although then there’s dunking… But as is they were really fun.

  18. Ron January 22, 2019 at 1:47 AM - Reply

    Like Jeff the Chef, savory biscotti is news to me as well. I’ve made sweet (nut free) biscotti from time to time but never savory. I love to dip my sweet biscotti in a cappuccino, perhaps this one in red wine?

    • chef mimi January 22, 2019 at 7:07 AM - Reply

      Or Vin Santo, if you want to be Italian. It was fun to spread an herbed cheese on the biscotti, but otherwise I ate them as is. Really fun.

  19. Kathryn January 22, 2019 at 1:56 AM - Reply

    Lovely Mimi… I can think of quite a few uses for your savoury biscotti… your additions would make these tastier. Like Ron, I like the pairing with a good red 🍷

    • chef mimi January 22, 2019 at 7:06 AM - Reply

      I have every color of wine required, with no judgement on personal pairings! When you and Ron visit, I’ll have many varieties of red for you to choose!

  20. David January 22, 2019 at 4:11 AM - Reply

    Wow, I haven’t used that cookbook in years! It was one of my favorites when I was doing some catering… Like you said, some of the ideas were crazy, but others were really good! These biscotti fall under the really good category!

    • David January 22, 2019 at 4:12 AM - Reply

      PS – aren’t Castelvetrano olives the best?

      • chef mimi January 22, 2019 at 7:08 AM

        They are. Why can’t I find them pitted?!!

    • chef mimi January 22, 2019 at 7:03 AM - Reply

      It was really smart of her to do a savory biscotti. I didn’t know you used to cater!

  21. Debbie Spivey January 22, 2019 at 6:56 AM - Reply

    Something I don’t eat enough of is biscotti. I know I would love this savory recipe. Yum!

    • chef mimi January 22, 2019 at 7:45 AM - Reply

      I tend to binge on biscotti. That’s why I didn’t even many any this past Christmas!!!

  22. January 22, 2019 at 8:56 AM - Reply

    I’ve made lots of sweet biscotti and even had a party once with my DIL and some of her friends. I went through a “Martha stage” (mainly gardening at the time) but never really cared much for her recipes. I’m sure your version is a good one to make!

    • chef mimi January 22, 2019 at 9:06 AM - Reply

      It’s just hard getting past her snotty personality. The “I am better than all of you” attitude. I’m surprised Matt Lauer never slapped her.

  23. Kelly, RD January 22, 2019 at 11:02 AM - Reply

    I have this cookbook! I LOVE the idea of savory biscotti. This looks amazing!!

    • chef mimi January 22, 2019 at 11:55 AM - Reply

      Thank. You! They were very fun to make!

  24. Shanna Koenigsdorf Ward January 22, 2019 at 11:42 AM - Reply

    Who can argue with these?
    I wish you could cater for me every night! 😃

    • chef mimi January 22, 2019 at 11:56 AM - Reply

      You’re sweet. Thank you!

  25. Dawn @ Girl Heart Food January 22, 2019 at 12:19 PM - Reply

    I love biscotti, but have never tried a savoury version before. Bet it’s lovely with some vino ;)

    • chef mimi January 22, 2019 at 3:28 PM - Reply

      Exactly! Although I opted for champagne when I served them for company! But I’m often about bubbly, especially when celebrating friends.

  26. Laura January 22, 2019 at 12:39 PM - Reply

    I love this idea, Mimi! Ive been seeing many savory cookie recipes, but not biscotti until now. These would be perfect to accompany soup or stew. Thanks for the idea!

    • chef mimi January 22, 2019 at 3:27 PM - Reply

      Oh, you’re right. I just saw these on cheese and charcuterie platters!

  27. Loretta January 22, 2019 at 12:44 PM - Reply

    Love ’em. I don’t believe I’ve ever tried a savory one before, but love how all your “add-ins” show so beautifully, the biscotti has a light green hue to it, very pretty

    • chef mimi January 22, 2019 at 3:27 PM - Reply

      Thanks. I really enjoyed making these!

  28. Susan@savoringtimeinthekitchen January 22, 2019 at 4:16 PM - Reply

    These would be delicious on a cheese board! I’ve always made the ‘coffee dipping’ kinds of biscotti and can’t wait to try a savory version.

    • chef mimi January 23, 2019 at 7:03 AM - Reply

      It was fun choosing the add-ins. So many options!

  29. Teresa Blackburn January 22, 2019 at 5:40 PM - Reply

    It has never occurred to me to make savory biscotti! What a good idea! I like your recipe and it seems very easy. I will make these for my next party…thanks for sharing this idea.

    • chef mimi January 22, 2019 at 9:25 PM - Reply

      I know! Leave it to Martha Stewart!!! But they’re great.

  30. Katherine | Love In My Oven January 22, 2019 at 10:07 PM - Reply

    I’ve never tried savory biscotti, but what a clever idea! I LOVE biscotti in its sweet form, so I’m sure it wouldn’t be a big stretch to love it in savory form. This I have to try!!

    • chef mimi January 23, 2019 at 7:04 AM - Reply

      Exactly! They were really fun and flavorful. Just not for dipping in coffee!

  31. David @ Spiced January 23, 2019 at 6:55 AM - Reply

    What a fun idea! I’m not a Martha fan at all, but I do have to hand it to her for creating a savory biscotti. I love making sweet biscotti, but I’ve never thought about making a savory version. It’s kinda like a cross between biscotti and grissini…and these would be perfect for serving with a nice aged cheese. Yum!

    • chef mimi January 23, 2019 at 7:05 AM - Reply

      I was never a fan either. Mostly because of her stiff know-it-all personality. But she comes up with interesting ideas, and is certainly talented.

  32. kitchenriffs January 23, 2019 at 10:09 AM - Reply

    I’ve never had savory biscotti. In fact, I’ve never even though about having it — just hadn’t crossed my mind that it could be a “thing.” But now I’m wanting these! Good recipe, fun post — thanks.

    • chef mimi January 24, 2019 at 9:15 AM - Reply

      Thank you John! I’m glad I finally made these. I’ll be making them again for sure…

  33. a little Swiss, a little Canadian January 24, 2019 at 8:42 PM - Reply

    I’ve never had savory biscotti before, sounds really tasty! 😋

    • chef mimi January 25, 2019 at 6:35 AM - Reply

      Leave it to Martha Stewart! It was a brilliant idea of hers.

  34. Kelly | Foodtasia January 24, 2019 at 8:57 PM - Reply

    This is a brilliant idea! I’m such a salty snack addict and these look so delicious! Great idea to serve them on a cheese platter!

    • chef mimi January 25, 2019 at 6:35 AM - Reply

      Thank you so much! They were fabulous with all the fun goodies!

  35. Healthy World Cuisine January 25, 2019 at 9:03 AM - Reply

    Fabulous treat for a cheeseboard! The best part is you can make this in advance and easy to have on hand. Bet these freeze well too, right? Wishing you a super weekend!

    • chef mimi January 25, 2019 at 12:07 PM - Reply

      I bet they freeze really well. I did think that with the olives, I would need to store them in the refrigerator and they’d probably need a little toasting before serving the next time. But I had none leftover!

  36. annika January 25, 2019 at 11:03 AM - Reply

    Biscotti with olives.. now there’s an idea to get excited about!

    • chef mimi January 25, 2019 at 12:06 PM - Reply

      I know!!! They are so fun!

  37. January 25, 2019 at 11:29 AM - Reply

    Savory biscotti eh? I never knew such a thing existed Mimi. Like you say, to me as well, biscotti is a sweet biscuit. And one you usually get at the end of your Italian meal here at an Italian restaurant to go with your coffee! But the thought of savory biscotti and one you serve with cheese? Yum! I’ll need to get my trusty Kitchen Aid fired up for these!

    • chef mimi January 25, 2019 at 12:06 PM - Reply

      They’re worth trying! I did enjoy mine coated with finely grated Parmesan…

  38. StefanGourmet January 26, 2019 at 2:44 AM - Reply

    What a nice idea and yours came out perfect.

    • chef mimi January 28, 2019 at 5:32 PM - Reply

      Thank you Stefan! Have fun in Costa Rica. I have a friend who never goes anywhere else!

  39. Rebecca January 26, 2019 at 11:39 AM - Reply

    Oh, wow! I received this book as a wedding present but it’s been sitting on the shelf for years! Now I’m inspired to crack it open again! Your biscotti look delish! These would be a great addition to a Super Bowl spread!

    • chef mimi January 28, 2019 at 5:33 PM - Reply

      Thanks Rebecca. The book is really good, I have to say. And the biscotti are really fun.

  40. Michelle January 26, 2019 at 5:54 PM - Reply

    I loved that cookbook, though for some reason I think it got caught up in one of my periodic purges. Now I regret that!

    • chef mimi January 28, 2019 at 5:33 PM - Reply

      Noooooo! Never throw away a cookbook!!!

  41. January 27, 2019 at 6:56 AM - Reply

    Oooh Mimi! I love these! I have never made savoury biscotti, but what a great idea. I must try these!

    • chef mimi January 28, 2019 at 5:31 PM - Reply

      Aren’t they fun?!! The best part is choosing what to put in them!!!

  42. Culinary Flavors January 28, 2019 at 4:38 AM - Reply

    Although I am a fan of Italian kitchen I have never tried making biscotti! These savory ones look amazing!

    • chef mimi January 28, 2019 at 12:42 PM - Reply

      Oh they’re so wonderful! Especially if you love dunking them!

  43. kathryninthekitchen February 2, 2019 at 4:54 PM - Reply

    What a lovely twist! Great idea Mimi..I’m sure hey are delicious!

    • chef mimi February 3, 2019 at 10:27 AM - Reply

      My company sure enjoyed them on the charcuterie and cheese platter I prepared. They’re really fun and different!

  44. Frank February 3, 2019 at 8:35 AM - Reply

    What a clever idea! And not having much of a sweet tooth, this sounds right up my alley.

    • chef mimi February 3, 2019 at 10:28 AM - Reply

      Oh, me, too. There are chocolate cookies in my kitchen right now that I wanted to make for the blog. I tasted one, but the rest are sitting there. I prefer cheese!

  45. sippitysup February 3, 2019 at 1:30 PM - Reply

    Looks great. After nearly 20 years of sitting in my bookcase I finally parted with that book quite recently. This post gives me a tinge of regret. GREG

    • chef mimi February 3, 2019 at 4:26 PM - Reply

      Oh no!!! The mistress of culinary arts! Hopefully the new owner enjoys the book!

  46. annie@ciaochowbambina August 25, 2019 at 10:16 AM - Reply

    I would love these!! And I have that cookbook – I’ll have to check out some of her other creative biscotti recipes!

    • chef mimi August 25, 2019 at 11:27 AM - Reply

      She offers a great assortment of options! Thanks for checking out my post!

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