Rosemary-Parmesan Biscotti |
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Prep Time: 50 Minutes Cook Time: 25 Minutes |
Ready In: 75 Minutes Servings: 48 |
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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. Ingredients:
3 cups king arthur unbleached all-purpose flour |
1 cup king arthur premium 100% 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Bake for 25-30 minutes or until golden brown. Remove to wire racks to cool completely. Store in an airtight container. Yield: 4 dozen.
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