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Golden Savory Biscotti is served on a charcuterie board with cheese, meat and grapes
Print Recipe
Parmesan Biscotti with Cracked Pepper and Rosemary
Prep Time
30 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
 

Enjoy Savory Biscotti with Parmesan, Black Pepper, and Rosemary. These crunchy, eight-ingredient snacks are perfect for charcuterie boards!

Servings: 30 biscottis
Author: Gemma Stafford
Ingredients
  • 2 cups (10 oz/284 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (3 oz/85 g) parmesan cheese, finely shredded
  • ½ cup (4 oz/115 g) butter, softened
  • 2 teaspoons fresh rosemary, finely chopped
  • 1 teaspoon cracked black pepper
  • 4 large eggs, at room temperature
Instructions

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

  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.

  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).

  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.
  10. Let cool completely and store in an airtight container at room temperature for up to three days.