Biscotti with rosemary and parmesan
12 servings
120 minutes
Biscotti with rosemary and parmesan is a refined blend of Mediterranean aromas and Italian traditions. This crispy delicacy from Tuscany is known for its double baking that gives it a unique texture. The crumbly base made of flour, parmesan, and butter is complemented by the spicy aroma of fresh rosemary, creating a harmony of flavors – delicate, salty, and slightly spicy. Perfect with an aperitif, Italian antipasti, or simply with a cup of aromatic coffee. Biscotti not only stay fresh for a long time but also make an exquisite addition to cheese platters and wine evenings. It’s a simple yet elegant way to immerse yourself in the atmosphere of Italian gastronomy while enjoying each crunchy bite filled with Mediterranean herb flavors.
1
Mix flour with salt, pepper, baking powder, and grated parmesan. Finely crumble 2 sprigs of fresh rosemary and add to the bowl with the flour.
- Wheat flour: 1.8 glass
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
- Baking powder: 1 teaspoon
- Fresh rosemary: 2 pieces
- Grated Parmesan cheese: 3.5 tablespoons
2
Lightly whisk the eggs with melted butter.
- Chicken egg: 2 pieces
- Butter: 3 g
3
Pour the egg mixture into the bowl with flour and parmesan and mix with a mixer until smooth.
- Chicken egg: 2 pieces
- Wheat flour: 1.8 glass
- Grated Parmesan cheese: 3.5 tablespoons
4
Divide the dough into two parts and roll each into logs about 6 cm in diameter for biscotti preparation.
5
Lay parchment paper on the baking sheet and place both rolls on it. Gently press the dough so that the rolls resemble loaves.
- Wheat flour: 1.8 glass
6
Send the dough to an oven preheated to 175 degrees and bake until golden brown for about 30 minutes. Then remove from the oven, let it cool completely, and slice into pieces about 2 cm thick with a serrated knife.
7
Place the biscotti on a baking sheet and return to the oven. This time bake at 120 degrees for about 30 minutes.