Biscotti with Rosemary and Parmesan
Baking and Desserts | Italian cuisine
⏳ Time
2 hours
🥕 Ingredients
8
🍽️ Servings
12
Description
Biscotti with Rosemary and Parmesan
Ingredients
- Wheat Flour - 7.8 oz
- Salt - 0.1 oz
- Ground Black Pepper - 0 oz
- Baking Powder - 0.2 oz
- Fresh Rose Hips - 2 sprigs
- Grated Pecorino Pepato Cheese - 1.8 oz
- Egg white - 2 pieces
- Butter - 0.1 oz
Step by Step guide
Step 1
Mix the flour with salt, pepper, baking powder, and grated Parmesan. Finely chop 2 sprigs of fresh rosemary and add to the flour mixture.
Step 2
Lightly whisk the eggs with melted butter.
Step 3
Pour the egg mixture into the bowl with flour and Parmesan, and mix with a mixer until smooth.
Step 4
Divide the dough into two parts and shape each into a log about 6 cm in diameter.
Step 5
Line a baking sheet with parchment paper and place both logs on it. Gently flatten the dough so that the logs resemble loaves.
Step 6
Bake the dough in an oven preheated to 347°F for about 30 minutes until golden brown. Then remove from the oven, let it cool completely, and slice with a serrated knife into pieces about 2 cm thick.
Step 7
Place the biscotti on the baking sheet and return to the oven. This time bake at 248°F for about 30 minutes.
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