Sarah Karnasiewicz


Credit: Philip Friedman; Styling: Michelle Gatton

Recipe Summary test

30 mins
1 hr 5 mins
Makes about 20 cookies


Ingredient Checklist


Instructions Checklist
  • Heat oven to 350° F and line a baking sheet with parchment. In a medium bowl, whisk together the flour, sage, baking powder, and salt; set aside.

  • In a large bowl, beat the eggs, goat cheese, sugar, and pepper with an electric mixer on medium-high until light and fluffy, 4 to 5 minutes. Stir in the olive oil. Gradually add the flour mixture, stirring until just combined. Divide the dough in half and shape into two 10 to 12-inch logs. Transfer the logs to the prepared baking sheet, keeping them 2 inches apart in case of spreading. Bake until pale golden, about 25 minutes.

  • Let the logs rest on the baking sheets until they are cool enough to handle. Then, working gently using a serrated knife, slice each log on the diagonal into 1/2-inch-thick slices. Return the slices to the baking sheets with their cut sides down.

  • Bake again, flipping the biscotti once, until browned at the edges, dry, and firm, about 12 minutes. Transfer to a wire rack to cool completely.