Biscotti alla Parmigiana

seahorse73's Note:

Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: In Nonna's Kitchen

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Yield: 26 cookies

• 1 cup all-purpose flour
• 1 cup softened unsalted butter
• 1 cup freshly grated parmesan cheese
• 1 teaspoon chopped fresh rosemary leaf
• 1 pinch sea salt

Directions:

1. In a bowl of a food processor add flour, butter, Parmesan cheese, rosemary and salt.
2. Pulse until crumbly, but sticks together when pressed with fingers.
3. Pour onto a floured pastry board and gather into a ball.
4. Cover it with plastic wrap and allow dough to rest in refrigerator for 1 hour.
5. Preheat oven to 350 degrees F.
6. Remove dough from the refrigerator and allow it to warm slightly, about 10 minutes.
7. Place rested dough on a lightly floured pastry board and roll out to 1/2-inch thickness.
8. Line a baking sheet with a silpat mat or parchment paper.
9. Using a 2-inch cookie cutter, cut out circles and place them on the baking sheet, 1-inch apart.
10. Gather dough scraps into a ball.
11. Roll out leftover dough and cut additional circles.
12. Continue until all the dough is used.
13. If the dough becomes too soft and the butter starts to melt, place it back into the refrigerator to firm up again.
14. Place in oven and bake 8 to 10 minutes or until golden brown.

Reviews

[Karen Elizabeth]

Very easy to prepare. I think I slightly over-processed my mixture (forgot about it) and ended up with a smoother mixture than desired. Nonetheless, after refrigeration it was easy to handle. Rather than rolling it out, I formed it into logs and sliced off pieces of dough, this worked well for me. the dough did tend to soften, and then I would pop it back it in the fridge as directed. I got a very rich savoury biscuit, I loved them, although they were a little rich for my daughters. You couldn't a lot at one go! I used fresh rosemary from my garden and finely grated parmesan. These baked nicely, around 10 minutes is good. Very nice recipe, thank you seahorse!