Foolproof Parmesan Rosemary Biscotti
A more elegant and wordly sibling to the ordinary cheese cracker, these nutty, salty, easy to make biscotti are loaded with sharp parmesan and fresh rosemary flavor. Perfect on a charcuterie board, as a snack, alongside a glass of wine, dipped into a soup or a creative twist on a salad crouton. They fit in everywhere seamlessly and leave a long lasting impression.
Ingredients
- 12 tbs unsalted butter, at room temperature
- 2 tbs sugar
- 3 large eggs, at room temperature
- 1 egg white
- 1½ cups all purpose flour
- 1½ tsp baking powder
- ½ tsp kosher salt
- 1¼ tsp freshly cracked black pepper
- ½ cup rosemary, finely minced
- ½ cup toasted pecans, medium-chopped
- 1 tsp flaky sea salt (you can increase this if you'd prefer or skip it altogether)
Instructions
- Preheat oven to 325 °F.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt and pepper.
- Using a mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. With the mixer on low speed, add the eggs, one at a time, beating well and scraping down the bowl between each addition.
- With the mixer running, slowly add the dry ingredients then the cheese and mix only long enough for the mixture to come together.
- Stir in the rosemary and pecans making sure that all of the ingredients are well incorporated This is a very sticky dough. Do not be tempted to add more flour.
- Lightly sprinkle some flour on your hands. Divide the dough in half. Shape each portion into a log approximately 12 inches long x 2 inches wide on the prepared cookie sheet making sure to leave about 3-4 inches between the two logs.
- Beat the egg white with a whisk (or a fork) for about 15-20 seconds until bubbly. Brush the logs (top and sides only) with the egg white and sprinkle with the flaky salt. Bake for about 35-40 minutes until lightly brown.
- Remove from oven and cool to room temperature (about 20 minutes). Turn the oven down to 300 °F.
- Slice the biscotti into ½ inch slices on a diagonal. Place each slice, cut side down, on an unlined cookie sheet. Bake for another 15 minutes. Turn each slice over and continue baking for another 15 minutes (the biscotti may still be a tiny bit soft at this point but will firm up as they cool). Transfer to a baking rack and cool completely.
