In these crunchy biscotti, enjoy the savory delight of Parmesan cheese and the aromatic essence of rosemary. These biscotti add a unique twist to a classic treat and are ideal for pairing with a cup of coffee or tea.
Ingredients: 1 cups all-purpose flour. 1 teaspoon baking powder. teaspoon salt. teaspoon black pepper. cup grated Parmesan cheese. 2 tablespoons fresh rosemary, finely chopped. cup unsalted butter, softened. cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking powder, salt, and black pepper in a bowl with a whisk. Make sure the grated Parmesan cheese and chopped rosemary are spread out evenly as you add them. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. Add the eggs one at a time and then the vanilla extract. Slowly add the dry ingredients to the wet ones and mix them together until a dough forms. Spread the dough out on a floured surface and cut it in half. Make a log out of each half that is about 10 inches long and 2 inches wide. Cover the baking sheet with foil and put them on it. Warm the oven up and put the logs in it. Bake for 25 to 30 minutes, or until they are lightly golden and firm to the touch. Take the logs out of the oven and let them cool for ten to fifteen minutes. Bring the oven's temperature down to 325F 165C. Cut the logs diagonally into slices that are -inch thick with a sharp knife. Put the slices back on the baking sheet flat and bake them again. After that, bake for another 15 to 20 minutes, flipping the slices over halfway through. It should be crisp and golden on top. On a wire rack, let them cool all the way down before serving.
Prep Time: 20 minutes
Cook Time: 50 minutes
marshall love