Savory Biscotti With Parmesan, Black Pepper and Rosemary

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Bite into our Savory Biscotti with Parmesan, Black Pepper, and Rosemary for a herby, cheesy flavor bomb with superior crispiness. With just eight ingredients and about an hour and a half from start to finish, it’s easy to create gourmet-level treats that everyone will be reaching for!

• Symphony of savory flavors: Nutty, salty, pleasantly sharp Parmesan sets off aromatic, earthy rosemary. Cracked black pepper gives the biscotti the perfect spicy kick.
• Satisfying texture: Biscotti are made with a low-moisture dough that bakes up crispy. And a twice-baked method—the dough is baked as a log, then sliced and popped in to bake again—ensures the signature biscotti crunch. We use eggs and butter in this recipe, so they’re not rock-hard like some biscotti that need to be dipped in wine or coffee to soften before eating

Whether used on a charcuterie board, on the side of soup, or just munched on while standing at the kitchen counter, crunchy snacks are an absolute Bigger Bolder Baking favorite. If you want to make other versatile crackers like biscotti that pair well with cheese or dip but are flavorful enough to stand on their own, try our Blue Cheese Fig Savory Shortbread Cookie, Sourdough Discard Crackers with Rosemary, Cheddar Pecan Savory Shortbread, and Carta di Musica.

Table of Contents

• What are Savory Biscotti with Parmesan, Black Pepper, and Rosemary?
• Tools You Need
• Key Ingredients and Why
• How to Make Savory Biscotti with Parmesan, Black Pepper, and Rosemary
• Gemma’s Pro Chef Tips
• Make Ahead & Storage Instructions
• FAQs
• More Cracker Recipes

What are Savory Biscotti with Parmesan, Black Pepper, and Rosemary?

• Savory Biscotti with Parmesan, Black Pepper, and Rosemary are savory treats famous for their hearty crunch. Savory biscotti are a variation of the typical biscotti, which are mildly sweet and are traditionally flavored with anise, almond, or orange. Biscotti comes from the Latin word “biscoctus, ” meaning “twice-baked.”
• An early form of biscotti were twice-cooked biscuits favored by Roman soldiers because they were sturdy enough for long journeys. Modern biscotti were first made in Tuscany and featured almonds, which are plentiful in the region. In Italy, these distinctively crunchy, crumbly cookies are also called cantucci (which means “a piece of bread with a lot of crust”).
• In Italy, sweet biscotti are often dunked into a glass of vin santo, a dessert wine, after dinner. Our savory version is lovely accompanied by a glass of Italian red or a cup of tea.

Tools You Need

• Mixing bowl
• Measuring cups
• Measuring spoons
• Kitchen scale (optional)
• Baking tray
• Parchment paper
• Stand mixer (optional) or electric hand mixer
• Whisk
• Silicone spatula
• Serrated knife

Key Ingredients and Why

All-purpose flour

• All-purpose flour has a protein content of 9-11%, which is the perfect amount for forming a cohesive structure and making the biscotti crunchy and not chewy.

Baking powder

• Baking powder leavens the biscotti dough. The baking powder reacts with the wet ingredients and releases carbon dioxide gas bubbles during baking.
• The gas bubbles help give the biscotti its airy crunch.

Salt

• Salt enhances the biscotti’s flavors.
• Importantly, salt strengthens the gluten, which makes the dough more elastic and easier to work with and shape.

Parmesan cheese

• Nutty, slightly sweet Parmesan cheese gives the biscotti a layer of deep flavor.
• Use finely shredded Parmesan in this recipe so it will incorporate evenly into the dough.
• Alternatively, you can use pecorino cheese instead of Parmesan. Pecorino’s robust taste works well here, but note that it has a sharper, tangier flavor than Parmesan.

Butter

• Butter in this recipe yields biscotti that are still crunchy but not rock-hard.
• Additionally, butter adds rich flavor to the biscotti.
• Butter also contributes to the golden-brown color of the biscotti.

Rosemary

• Herbal, piney rosemary gives the biscotti a lovely warm flavor and visual appeal.

Black pepper

• Freshly ground black pepper add a zip of spice.

Eggs

• Eggs provide rich flavor and make the dough more tender and less brittle than biscotti made without eggs.
• Additionally, eggs make the dough easier to shape and cut.
• Use room-temperature eggs in this recipe. Here’s how to warm up eggs straight from the fridge. 

How to Make Savory Biscotti with Parmesan, Black Pepper, and Rosemary

Prepare to bake

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper. Set aside.

Make the biscotti dough

2. In a small bowl, whisk together the flour, baking powder and salt. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the cheese, butter, rosemary and black pepper together on medium speed until well combined.
4. Add the eggs, one at a time and scraping down the sides of the bowl as you go.
5. Gradually add in the flour mixture and stop mixing as soon as it is all combined.

Shape the dough and do the first bake

6. Divide the dough in half and shape each half into a 10-inch (25 ½ cm) log. Place the logs evenly spaced apart on the prepared baking sheet and bake for 35-40 minutes, until the logs are firm, dry and golden brown.
7. Let the logs cool for 10 minutes and lower the oven to 300°F (150°C).

Slice the dough and do the second bake

8. Cut the logs into ½ inch (12mm) thick slices on the diagonal and lay them flat (cut side up) back onto the baking sheet.
9. Bake again for 20-30 minutes, until the biscotti are dry and brown at the edges.

Gemma’s Pro Chef Tips

• Use freshly grated Parmesan for the best flavor.
• If you don’t have fresh rosemary, use 1 teaspoon of dried rosemary.
• You can also replace the rosemary with thyme if you prefer that flavor.
• Instead of Parmesan, try pecorino cheese in an equal amount.
• These are great on a charcuterie board with my Cheddar Pecan Savory Shortbread!

Make Ahead & Storage Instructions

• Make ahead tips:
  • Make dough and refrigerate: You can make the biscotti dough ahead and store it in the fridge for one day before baking.
  • Do the first bake in advance:
    • Shape and bake the dough for 35 to 40 minutes until golden brown.
    • Let cool, wrap, and store at room temperature for one day.
    • Cut the logs into slices and bake for 20 to 30 minutes until dry and brown on the edges.
• How to store: Store in an airtight container at room temperature for up to three days.

FAQs

Can I make these biscotti gluten-free?

• Yes, you can make these biscotti gluten-free.
• Substitute a gluten-free baking mix for the all-purpose flour in a 1:1 ratio.
• Note that the biscotti made with the gluten-free baking mix will differ in taste and texture from biscotti made with all-purpose flour.

Can I make this savory biscotti without egg?

• Yes, you can make this savory biscotti without egg.
• Check out our 12 Best Egg Substitutes for Baking Recipes. The flax egg and chia egg options would work well here.

How do I cut the biscotti dough log into neat individual slices?

• Be sure to let the biscotti logs cool for 10 minutes before slicing.
• Use a serrated knife to cut the loaves into slices. This type of knife allows you to use a gentle sawing motion to cut so the pieces won’t crumble.

More Traditional Italian Recipes

• Italian Pignoli Cookies
• Easy Ciambella Recipe (Italian Breakfast Cake)
• Panettone Recipe
• Italian Rainbow Cookies
• The Best Tiramisu Recipe

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