Tomato Biscotti Waffle – Savoury not Sweet
I love my soft fluffy waffles, but I wanted to create savoury crisp waffles – something that you could pile toppings on, lift and eat without the toppings falling off. Reading recipes for other bread/cake products gave me ideas. Biscotti is an Italian biscuit that is baked, cut into slices, then baked again. The Italian word ‘biscotti’ translates to ‘twice-baked.’
When my waffles come off of the iron, they are slightly crispy on the outside, but soft on the inside. I thought, suppose you put them in an oven and bake until they are dry throughout? The oven temperature needs to be hot enough to dry, but not so hot as to bake them. I found 325°F/160°C/Gas 3 for about 20 minutes dries the waffles out without baking them more. The result is a light, crispy wafer.
There are a number of differences between this recipe and my foundation Lemon Milk Waffle recipe. The recipe does not use vanilla extract instead using Italiano spices and tomato paste for flavour. Vinegar is used in place of lemon juice and olive oil rather than sunflower oil. The tomato paste gives the batter a pink colour.
Pizza using a biscotti waffle as the crust.
The waffles in the top photo were baked in the Cuisinart WMR-CAC Standard Waffle Maker. It uses only 1⁄2 cup (125 ml) batter per waffle and produces thin, not Belgian, waffles. I don’t find the light very accurate on this maker and tend to use a smart phone timer instead.
- 1 cup (125 g) All Purpose Flour
- 1 TBSP (15 g) Granulated Sugar
- 1 tsp (5 g) Italiano spices
- 1 tsp (5 g) Baking Powder
- ½ tsp (4 g) Baking Soda
- ¼ tsp (2 g) Sea Salt
- 1 TBSP (15 g) Vinegar
- 1 cup minus 1 TBSP (225 g) Milk
- 2 TBSP (30 g) Tomato paste
- 1 (50 g) Egg
- 3 TBSP (45 g) Olive Oil
- For waffle maker surface Non-stick Spray or vegetable oil
- 2 cups (250 g) All Purpose Flour
- 2 TBSP (25 g) Granulated Sugar
- 2 tsp (10 g) Italiano spices
- 2 tsp (10 g) Baking Powder
- 1 tsp (7 g) Baking Soda
- ½ tsp (3 g) Sea Salt
- 2 TBSP (30 g) Vinegar
- 2 cups minus 2 TBSP (450 g) Milk
- 4 TBSP (60 g) Tomato paste
- 2 (100 g) Eggs
- 6 TBSP (85 g) Olive Oil
- For waffle maker surface Non-stick Spray or vegetable oil
- Turn on waffle iron. Waffle iron hot is 425°F
- Place vinegar in a measuring cup and add milk.
- In a medium bowl pour milk mixture, add olive oil, tomato paste and eggs then whisk
- In a large bowl whisk dry ingredients together
- Add wet mixture to dry and whisk
- Make waffles as per your waffle maker directions. If you intend to second bake, bake them to well done.
- Serve with butter or other bread toppings
- Biscotti: Second bake at 325°F/160°C/Gas 3 - Moderate for 20 minutes until crispy though the centre.
- Garnish with meats, cheeses or just butter. Served cold or hot.
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