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