Goat Cheese and Herbes de Province Biscotti

Alright, this is the last of my goat cheese recipes for a while! I bought a Costco size block of it and making these scones twice and this salad left just the perfect amount (2 ounces) for me to make this delicious savoury biscotti. The goat cheese is combined with herbes de Provence (one of my favourite things and used in one of my favourite salads) resulting in a shortbread-like textured biscotti. The goat cheese taste isn't prominent but I'm sure it's responsible for contributing to the overall amazingness of the biscotti. Fresh out of the oven was the best time to eat them when the edges were crisp (oh crisp edges, how I love thee), but they're still good days later. I haven't forgotten about posting wedding photos, but there's 1400+ to choose from so it's taking me some time haha. :)

If this sounds good, you might also like:
Chile-Cheese Bread
Sun-Dried Tomato, Feta and Oregano Muffins
A Dilly of a Cheese Scone
Cheese Straws

Goat Cheese and Herbes de Province Biscotti
Adapted from Giada de Laurentiis, found on Pink Parsley

2 cups all-purpose flour
3 tablespoons herbes de Provence
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup (2 ounces) goat cheese, at room temperature
3 tablespoons sugar
2 eggs, beaten, at room temperature

Preheat the oven to 350F, and position the rack in the middle position. Prepare a baking sheet with parchment paper or a Silpat mat.

In a medium bowl, whisk together the flour, herbs de Provence, baking powder, and salt.

In a stand mixer fitted with a paddle attachment, beat the goat cheese and butter until smooth. Beat in the eggs and sugar, scraping down the sides as needed. Add the flour mixture in 3 batches, mixing until just combined.

Turn out dough onto the baking sheet. Using damp hands, shape the dough into a 13 x 4 inch log. Bake until golden brown, about 30 minutes.

Cool on a baking sheet for 30 minutes.

Using a serrated knife, cut the log on the diagonal into 1/2 to 1 inch slices. If you slice them closer to 1 inch thick, the insides remain soft. Slice thinner if you want them to be more firm.) Transfer slices to the baking sheet, cut side down.

Bake an additional 15 minutes, then transfer to a cooling rack to cool completely.