Dessert Recipes

Rosemary-Parmesan Biscotti

Rosemary-Parmesan BiscottiWith its flaky texture and heavenly rosemary and Parmesan flavor, this savory biscotti from our…

Rosemary-Parmesan Biscotti

Rosemary-Parmesan Biscotti


3 cups all-purpose flour 1 cup whole wheat flour 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon coarsely ground pepper 2-1/4 cups grated Parmesan cheese, divided 3/4 cup cold butter 3 eggs 1-1/4 cups whole milk


In a large bowl, combine the flours, rosemary, baking powder, salt, pepper and 2 cups cheese.

Cut in butter until mixture resembles coarse crumbs.

Whisk eggs and milk; stir into crumb mixture just until moistened.

Divide dough into four portions.

On an ungreased baking sheet, shape each portion into a 12-in.

x 2-in.


Sprinkle each portion with remaining cheese.

Bake at 350° for 30-35 minutes or until golden brown.

Place pans on wire racks.

When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 1-in.

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Place cut side down on ungreased baking sheets.

Bake for 25-30 minutes or until golden brown.

Remove to wire racks to cool completely.

Store in an airtight container.

Nutrition Facts 1 biscotti:

  • 87 calories, 5g fat (3g saturated fat), 25mg cholesterol, 151mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 3g protein.

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