Best 2 Rosemary Parmesan Biscotti Recipes

Embark on a delightful culinary journey with our Rosemary Parmesan Biscotti recipe, a symphony of flavors that will tantalize your taste buds. These crispy, twice-baked cookies, also known as cantucci, are infused with the aromatic essence of rosemary and the savory richness of Parmesan cheese. Their rustic charm and delectable taste make them a perfect accompaniment to your morning coffee or a delightful treat to savor at any time of the day. Our collection of recipes also includes variations like the Classic Biscotti, a timeless delight with a hint of anise, and the indulgent Chocolate Biscotti, where rich cocoa powder blends seamlessly with the biscotti's signature texture. Whether you prefer a traditional taste or crave a touch of decadence, our biscotti recipes promise an unforgettable experience that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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

Categories Desserts

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.

ROSEMARY-PARMESAN BISCOTTI

Rosemary-Parmesan Biscotti image

Provided by Molly O'Neill

Categories appetizer

Time 1h10m

Yield Thirty biscotti

Number Of Ingredients 10

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

Tips:

Mise en place: Before you start baking, measure and prep all of your ingredients. This will help you stay organized and ensure that you don't forget anything.
Use fresh rosemary: Fresh rosemary has a more intense flavor than dried rosemary. If you can, use fresh rosemary for the best results.
Don't overmix the dough: Overmixing the dough will make the biscotti tough. Mix the dough just until it comes together.
Chill the dough before baking: Chilling the dough will help it to hold its shape while baking. Chill the dough for at least 30 minutes before slicing and baking.
Bake the biscotti until they are golden brown: The biscotti should be golden brown on the outside and slightly soft on the inside. Don't overbake the biscotti, or they will be dry and hard.
Let the biscotti cool completely before slicing: Let the biscotti cool completely before slicing them. This will help to prevent them from crumbling.

Conclusion:

Rosemary parmesan biscotti are a delicious and easy-to-make treat. They're perfect for enjoying with a cup of coffee or tea, or for giving as gifts. With a few simple tips, you can make perfect rosemary parmesan biscotti every time.