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Rosemary-Parmesan Biscotti

With its flaky texture and heavenly rosemary and Parmesan flavor, this savory biscotti from our Test Kitchen is delicious served alongside a bowl of soup or a salad. —Taste of Home Test Kitchen, Greendale, Wisconsin

48 ServingsPrep: 50 min. Bake: 25 min. + cooling

Ingredients

3 cups all-purpose flour
1 cup whole wheat flour
3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2-1/4 cups grated Parmesan cheese, divided
3/4 cup cold butter
3 eggs
1-1/4 cups whole milk

Directions

In a large bowl, combine the flours, rosemary, baking powder, salt,
pepper and 2 cups cheese. Cut in butter until mixture resembles
coarse crumbs. Whisk eggs and milk; stir into crumb mixture just
until moistened.
Divide dough into four portions. On an ungreased baking sheet, shape
each portion into a 12-in. x 2-in. rectangle. Sprinkle each portion
with remaining cheese. Bake at 350° for 30-35 minutes or until
golden brown.
Place pans on wire racks. When cool enough to handle, transfer to a
cutting board; cut diagonally with a serrated knife into 1-in.
slices. Place cut side down on ungreased baking sheets.
Bake for 25-30 minutes or until golden brown. Remove to wire racks to

2 of 2

Rosemary-Parmesan Biscotti (continued)

Directions (continued)

cool completely. Store in an airtight container. Yield: 4 dozen.

Nutrition Facts: 1 cookie equals 87 calories, 5 g fat (3 g saturated fat), 25 mg cholesterol, 151 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.