Best Parmesan Rosemary And Mustard Biscotti Recipes

ROSEMARY-PARMESAN BISCOTTI

Steps:

• Preheat the oven to 350 degrees. In a large bowl, stir together the flour, baking powder, salt, Parmesan, pepper, rosemary and walnuts. Whisk together 4 of the eggs and the water. Make a well in the dry ingredients and pour in the egg mixture. Stir to combine.
• Lightly flour your hands and a work surface; turn out the dough and knead until smooth. Divide the dough in half and shape each piece into a 2 1/2-inch-thick log. Spray a baking sheet with the olive oil and place the dough logs on it. Whisk the remaining egg and brush it over the dough. Bake for 35 minutes.
• Let cool for a few minutes and then cut the biscotti on the diagonal into 1/4-inch-thick slices. Place on the baking sheet cut side down, using 2 pans if necessary. Reduce the oven temperature to 325 degrees and bake until browned, about 20 minutes. Let cool completely.

BISCOTTI ALLA PARMIGIANA

Steps:

• In a bowl of a food processor add flour, butter, Parmesan cheese, rosemary and salt. Pulse until crumbly, but sticks together when pressed with fingers. Pour onto a floured pastry board and gather into a ball. Cover it with plastic wrap and allow dough to rest in refrigerator for 1 hour.
• Preheat oven to 350 degrees F.
• Remove dough from the refrigerator and allow it to warm slightly, about 10 minutes. Place rested dough on a lightly floured pastry board and roll out to 1/2-inch thickness. Line a baking sheet with a silpat mat or parchment paper. Using a 2-inch cookie cutter, cut out circles and place them on the baking sheet, 1-inch apart. Gather dough scraps into a ball. Roll out leftover dough and cut additional circles. Continue until all the dough is used. If the dough becomes too soft and the butter starts to melt, place it back into the refrigerator to firm up again.
• Place in oven and bake 8 to 10 minutes or until golden brown.

SAVORY BISCOTTI

Steps:

• Mix together the flour, corn meal, baking powder, rosemary and salt.
• Set aside.
• In a large bowl with an electric mixer, beat together the butter and sugar.
• Add the mustard,parmesan cheese and the eggs.
• Add the dry ingredients and continue mixing until well blended.
• Fold in the nuts.
• On a lightly floured surface, divide the dough in half and form two loaves about 11 inches long and 2 inches wide and place on a lightly greased baking sheet.
• Bake for about 20 minutes in a preheated 375 degree oven or until they are slightly golden brown.
• Allow to cool for 5 minutes,then using aserrated knife cut into 3/4 inch slices.
• Place these slices back on the baking sheet, and cook an additional 5-10 minutes or until the cookies are golden in color and dry.
• Cool, and store in an airtight container.
• If the dough seems too sticky to form into logs, refrigerate for one hour first.

ROSEMARY BISCOTTI

Steps:

• 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.