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Rosemary-Parmesan Biscotti

 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


  • 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


  • 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

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Rosemary-Parmesan Biscotti (continued)

Directions (continued)

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