Bacon Thyme Biscotti

December 20, 2011

I have a fascination with bacon and in the past, I’ve tried bacon with cheddar cheese biscotti. It was alright. But for Christmas this year, I wanted to bake-a-present and so I decided on cookie dough + bacon + thyme + salted maple caramel. The only thing was that I had to experiment with recipes as I go because I had never made this before. Well,

I suppose it turned out all right. The Bacon Thyme Biscotti was tasty but I feel the salted maple caramel was a bit lost in translation. I tried three executions before deciding that the usual biscotti method was the best.

There were two iterations of the decided execution and the first iteration were to make individually wrapped bacon with cookie dough. It was not the most time efficient method and the drizzling of the maple caramel was disastrously sticky! In the end, I went with layering the crispy bacon in a huge batch of cookie dough and then dribbled maple caramel ontop the bacon slices before topping it off with more cookie dough. Voila! 30 minutes of resting and 15mins more of baking later I have biscotti made with bacon, thyme and salted maple caramel.

I should trademark the name Bacon Thyme. Really.

Bacon Thyme Biscotti Recipe

10 strips of crispy bacon; chop 2 strips finely and halve the rest width-wise.
2 cups of flour
1 heaping teaspoon salt
1.5 teaspoon baking powder
1/2 cup butter
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 tablespoon of fresh thyme, chopped
1 teaspoon of aniseed powder
1 teaspoon of vanilla extract
1 batch of Maple Syrup Caramel (you won’t use all of it but you can make the rest into candies)


Pre-heat oven to 350F and grease your cookie pan with some butter. Combine the flour, baking powder and salt together well. Set aside.

1. Beat butter and sugar together until they become light and pale (the brown sugar will make it look a bit darker but you’ll realize the lightness when the color changes slightly lighter). Add eggs, one at a time, and continue beating until it is well incorporated.

2. Add the thyme, aniseed powder and vanilla extract in. Mix well. If your batter looks like it’s splitting up, don’t worry. It’ll be fine when you add the flour. Now, mix in the flour in three parts. Stir gently to evenly mix the flour into the batter each time until you get a nice cookie dough. Add the chopped bacon pieces in at this point.

3. Divide the cookie dough into four parts. Two parts to make one biscotti loaf, you see. Spread one part of the cookie dough onto the cookie pan until you have about half and inch thick of dough. Lay halved bacon pieces onto the cookie dough and press down gently so they are embedded into the dough.

4. At this point, you can dribble the maple syrup caramel on top the bacon pieces on top of the cookie dough. Spread it around a little, if you wish. Spoon the second part of the cookie dough over the top and cover the bacon properly. Make sure the edges are covered so you form a nice whole biscotti loaf.

5. Repeat step four with the remaining cookie dough.

6. Bake in the oven for 30 minutes. After 30 minutes, take the biscotti out of the oven but don’t turn the oven off yet. Let the biscotti rest and cool for 30 minutes and then with the sharpest knife you have in the kitchen, slice thick slices off the biscotti loaf to make fingers of biscotti.

7. Lay the biscotti on the cooking tray again and bake for another 11 minutes. Once the edges looking slightly golden, the biscotti are ready.

8. Cool the biscotti thoroughly before keeping them in a tight container.

Because this biscotti has bacon in it, I recommend eating it all within the week. Enjoy and Merry Christmas~! 🙂



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1 Comment
July 4, 2012 @ 12:19 pm

Ok – I’ve had these. They were so good.


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