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Recipe Detail Page
Rosemary, Parmesan & Black Pepper Biscotti
Holiday 2013
Instead of the usual crackers, serve these softer style biscotti as an addition to a cheese platter—or on their own with bowls of olives and pistachios.
Makes about 40
2 cups (500 mL) all-purpose flour
2 tbsp (30 mL) finely chopped fresh rosemary
1½ tsp (7 mL) baking powder
1½ tsp (7 mL) very coarsely ground black pepper
¾ tsp (4 mL) salt
½ cup (125 mL) unsalted butter, at room temperature
1¾ cups (425 mL) finely grated Parmesan cheese
2 eggs
½ cup (125 mL) sour cream
1 Preheat oven to 350°F (180°C).
2 Line a large baking sheet with parchment paper.
3 In a small bowl, whisk flour with rosemary, baking powder, pepper and salt. Using an electric mixer, beat butter with 1½ cups (375 mL) Parmesan on high until light. Beat in eggs 1 at a time, beating well and scraping down sides after each addition. Reduce speed to low. Beat in half the flour mixture followed by sour cream, then remaining flour. Dough will be soft.
4 Using floured hands, divide dough in half. On prepared baking sheet, form each half into a log measuring about 11 x 2 inches (27 x 5 cm), leaving at least 2 inches (5 cm) between logs. Sprinkle remaining Parmesan overtop logs, pressing slightly.
5 Bake in preheated oven for 30 minutes. Remove from oven, leaving oven on. Cool on pan for 10 minutes. Transfer each log to cutting board. Cut diagonally into ½-inch (1-cm) slices. Stand biscotti upright on baking sheet. Return to oven and bake until golden, 20 to 25 minutes. Cool completely on a rack. Place in an airtight container and freeze for up to 1 month. Remove from freezer 2 hours before serving.
Makes about 40
