ROSEMARY-PARMESAN BISCOTTI

Rosemary-Parmesan Biscotti image

With its flaky texture and heavenly rosemary and Parmesan flavor, this savory biscotti from our Test Kitchen is delicious served alongside a bowl of soup or a salad. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Time 1h15m

Yield 4 dozen.

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
1 cup whole wheat flour
3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2-1/4 cups grated Parmesan cheese, divided
3/4 cup cold butter
3 eggs
1-1/4 cups whole milk

Steps:

In a large bowl, combine the flours, rosemary, baking powder, salt, pepper and 2 cups cheese. Cut in butter until mixture resembles coarse crumbs. Whisk eggs and milk; stir into crumb mixture just until moistened., Divide dough into four portions. On an ungreased baking sheet, shape each portion into a 12-in. x 2-in. rectangle. Sprinkle each portion with remaining cheese. Bake at 350° for 30-35 minutes or until golden brown., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets., Bake for 25-30 minutes or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.

Nutrition Facts : Calories 87 calories, Fat 5g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 151mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.