Savory Biscotti With Parmesan, Black Pepper and Rosemary
Shaziya
Savory Biscotti with Parmesan, Black Pepper, and Rosemary is a delightful twist on a classic treat, perfect for any occasion. 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.
Prep Time 30 minutes mins
Cook Time 1 minute min
Total Time 1 minute min
- 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
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.
Keyword Biscotti, Black Pepper, Parmesan, Rosemary, savory