Rosemary-Parmesan Biscotti
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3½cups all-purpose flour, plus additional for kneading
- 1teaspoon baking powder
- 1teaspoon salt
- ½cup freshly grated Parmesan cheese
- ½teaspoon freshly ground pepper
- 3tablespoons chopped fresh rosemary
- ½cup toasted walnuts, chopped
- 5eggs
- ½cup water
- Olive oil spray
Nutritional analysis per serving (30 servings)
88 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 4 grams protein; 71 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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 2½-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.
- Step 3
Let cool for a few minutes and then cut the biscotti on the diagonal into ¼-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.
Private Notes
Comments
I make biscotti regularly; this was my first try with a savory. I increased the nuts and parm - flavor was nice but the texture...yuck. I REALLY missed there was no butter/oil in the recipe. The biscotti had a dry, hard-tack quality we couldn't get past. The birds and squirrels have enjoyed them, however!
I'm not used to kneading dough and found this dough studded with nuts and rosemary not possible to get "smooth." When I baked them after just a few minutes of kneading, they cracked and then were difficult to cut into slices. Did I not knead enough? Or too much?
Just made a second batch using what I learned from the first. I added more rosemary, more walnuts, and a little more parmesan. Was also cautious about letting too much extra flour get in during kneading phase. Turned out really well! Textured, good looking, and tasty. This is a good, simple recipe that just needs to be customized to the baker's preferences.
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