Savory Biscotti with Parmesan, Black Pepper, and Rosemary is a delightful twist on a classic treat, perfect for any occasion. The crisp, golden texture pairs beautifully with the rich, nutty flavor of Parmesan, while a hint of rosemary adds an aromatic earthiness.
A touch of black pepper brings a subtle warmth that lingers on the palate, making each bite irresistible. Ready in just over an hour, this recipe is surprisingly simple yet feels gourmet, ideal for impressing guests or enjoying with a cup of tea.
These biscotti are not just a snack—they’re an experience. The satisfying crunch gives way to layers of savory depth, making them a versatile companion for wine, cheese, or even soup.
With a prep time of 30 minutes and a bake time of just over an hour, you’ll have a batch of these golden delights ready to savor. Whether you’re hosting or simply treating yourself, these biscotti are a must-try for anyone who loves bold, comforting flavors.
Ingredients for Savory Biscotti With Parmesan, Black Pepper, and Rosemary
- 2 cups (10 oz/284 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (3 oz/85 g) parmesan cheese, finely shredded (use freshly grated for best flavor)
- ½ cup (4 oz/115 g) butter, softened (unsalted preferred)
- 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 1 teaspoon cracked black pepper (adjust to taste)
- 4 large eggs, at room temperature
Step-by-Step Instructions
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the parmesan cheese, butter, rosemary, and black pepper on medium speed until well combined.
- Add the eggs, one at a time, scraping down the sides of the bowl after each addition.
- Gradually add the flour mixture to the wet ingredients, mixing just until combined. Do not overmix.
- Divide the dough in half and shape each portion into a 10-inch (25 ½ cm) log. Place the logs evenly spaced apart on the prepared baking sheet.
- Bake for 35-40 minutes, or until the logs are firm, dry, and golden brown.
- Let the logs cool for 10 minutes, then reduce the oven temperature to 300°F (150°C).
- Cut the logs diagonally into ½-inch (12 mm) thick slices. Lay the slices flat (cut side up) on the baking sheet.
- Bake again for 20-30 minutes, or until the biscotti are dry and browned at the edges.
- Let cool completely before storing in an airtight container at room temperature for up to three days.
Perfect Pairings: Serving Suggestions
These savory biscotti are a versatile treat! Serve them alongside a charcuterie board with cured meats, olives, and marinated vegetables for a delightful appetizer. They also pair beautifully with a creamy soup like tomato basil or butternut squash for dipping. For a simple snack, enjoy them with a glass of dry white wine or a cup of herbal tea.
Storage Tips to Keep Them Fresh
Store your biscotti in an airtight container at room temperature for up to three days. For longer storage, freeze them in a resealable bag for up to two months. To refresh, pop them in a 300°F (150°C) oven for 5-10 minutes until crisp again. Avoid storing them in the fridge, as moisture can soften their signature crunch.
Recipe Variations to Try
Experiment with different flavors to make this recipe your own! Swap parmesan for aged cheddar or pecorino romano for a twist. Add a pinch of red pepper flakes for a spicy kick or mix in sun-dried tomatoes for a tangy bite. For a nutty addition, fold in ½ cup of chopped walnuts or almonds before baking.
Time-Saving Tips for Busy Bakers
To streamline the process, prepare the dough the night before and refrigerate it, tightly wrapped in plastic. Let it come to room temperature before shaping and baking. Use a food processor to quickly combine the butter, cheese, and herbs, then mix in the eggs and flour by hand. This cuts down on cleanup and prep time!
Essential Equipment Guidance
A stand mixer with a paddle attachment makes mixing the dough a breeze, but a hand mixer works too. Use a sharp serrated knife to slice the baked logs cleanly without crumbling. A silicone baking mat or parchment paper ensures easy removal and cleanup. For even baking, rotate the baking sheet halfway through each bake.
Savory Biscotti With Parmesan, Black Pepper and Rosemary
Ingredients
- 2 cups all-purpose flour 10 oz/284 g
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup parmesan cheese 3 oz/85 g, finely shredded
- 1/2 cup butter 4 oz/115 g, softened
- 2 teaspoons fresh rosemary finely chopped
- 1 teaspoon cracked black pepper
- 4 large eggs at room temperature
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper. Set aside.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cheese, butter, rosemary and black pepper together on medium speed until well combined.
- Add the eggs, one at a time and scraping down the sides of the bowl as you go.
- Gradually add in the flour mixture and stop mixing as soon as it is all combined.
- Divide the dough in half and shape each half into a 10-inch (25 ½ cm) log. Place the logs evenly spaced apart on the prepared baking sheet and bake for 35-40 minutes, until the logs are firm, dry and golden brown.
- Let the logs cool for 10 minutes and lower the oven to 300°F (150°C).
- Cut the logs into ½ inch (12mm) thick slices on the diagonal and lay them flat (cut side up) back onto the baking sheet.
- Bake again for 20-30 minutes, until the biscotti are dry and brown at the edges.
- Let cool completely and store in an airtight container at room temperature for up to three days.
