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Ingredients
| all-purpose flour (unsifted): 3 1/2 cups |
| grated parmesan cheese: 1/2 cup (freshly grated) |
| dried rosemary: 1 Tbl |
| baking powder: 1 tsp |
| salt: 1 tsp |
| black pepper: 1/2 tsp |
| eggs: 3 |
| water: 2/3 cup |
Rosemary Biscotti
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
25 serving(s)
Tags
- In a large bowl, whisk together the flour, cheese, rosemary, baking powder, salt and pepper.
- Make a well in the center.
- Whisk eggs with water.
- pour into well.
- Stir to combine.
- On lightly floured surface knead dough until smooth (about 20 times).
- Divide into thirds and roll each third into a log about 1 1/2 inches in diameter.
- Place on ungreased baking sheet and flatten slightly.
- Bake logs in preheated 350F degree oven (180C) for about 30 minutes or until golden.
- Remove from oven and let cool for 5 minutes.
- Cut diagonally into 1/2 inch thick slices.
- Place cut side down on baking sheet and continue cooking for another 30 minutes, turning halfway through.