ROSEMARY-PARMESAN BISCOTTI

Rosemary-Parmesan Biscotti image

Provided by Molly O'Neill

Time 1h10m

Yield Thirty biscotti

Number Of Ingredients 10

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Ingredients

3 1/2 cups all-purpose flour, plus additional for kneading
1 teaspoon baking powder
1 teaspoon salt
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground pepper
3 tablespoons chopped fresh rosemary
1/2 cup toasted walnuts, chopped
5 eggs
1/2 cup water
Olive oil spray

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.

Nutrition Facts : @context http, Calories 76, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 2 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 66 milligrams, Sugar 0 grams, TransFat 0 grams