Parmesan rosemary biscotti

There’s nothing quite like a bowl of soup served with a slice of crusty bread or croutons. But rather than go with the obvious, I Parmesan rosemary biscottidecided to try something different to serve alongside my soup. Enter this delightful savory biscotti I found on the My name is yeh blog.

Although my final little guys weren’t as perfect as those pictured in the original recipe, they still tasted like cheesy parmesan heaven. They’re so good, you don’t even need the soup: Just eat them on their own!

PARMESAN ROSEMARY BISCOTTI

Ingredients:
2 cups all-purpose flour
2 tablespoons fresh rosemary, chopped
1 ½ teaspoons baking powder
¾ teaspoon kosher salt, plus more for sprinkling
½ teaspoon ground black pepper
1 stick unsalted butter, softened
¼ cup ricotta
¼ cup grated parmesan, plus more for sprinkling
2 tablespoons sugar
2 large eggs

Directions:

  1. Pre-heat the oven to 350ºF and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, rosemary, baking powder, salt, and black pepper.
  3. In a stand mixer, or with a hand-held electric mixer, beat together the butter and ricotta.
  4. Add the parmesan cheese and sugar. Then add eggs, one at a time, until combined.
  5. Gradually add in the dry ingredients, and mix until just combined.
  6. Transfer the dough to the baking sheet. Flatten into a long skinny log about 3-4 inches wide and 1 inch tall. Sprinkle with salt, if desired. Bake for 30 minutes.
  7. Remove the log from the oven and let cool slightly. Transfer the log to a cutting board and, using a serrated knife, slice 1-inch pieces. Transfer the pieces back to the baking sheet, sliced side down, and top with a sprinkling of parmesan.
  8. Bake for another 10 minutes, flip the pieces over, and bake for another 10 minutes, or until each biscotti is brown and toasty.

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