Prep 10 mins
Cook 20 mins
Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: In Nonna's Kitchen
Make and share this Biscotti alla Parmigiana recipe from Food.com.
- In a bowl of a food processor add flour, butter, Parmesan cheese, rosemary and salt.
- Pulse until crumbly, but sticks together when pressed with fingers.
- Pour onto a floured pastry board and gather into a ball.
- Cover it with plastic wrap and allow dough to rest in refrigerator for 1 hour.
- Preheat oven to 350 degrees F.
- Remove dough from the refrigerator and allow it to warm slightly, about 10 minutes.
- Place rested dough on a lightly floured pastry board and roll out to 1/2-inch thickness.
- Line a baking sheet with a silpat mat or parchment paper.
- Using a 2-inch cookie cutter, cut out circles and place them on the baking sheet, 1-inch apart.
- Gather dough scraps into a ball.
- Roll out leftover dough and cut additional circles.
- Continue until all the dough is used.
- If the dough becomes too soft and the butter starts to melt, place it back into the refrigerator to firm up again.
- Place in oven and bake 8 to 10 minutes or until golden brown.
I am an experienced baker ,especially with refrigerator doughs and this is the first recipe that I have had to throw away. The flavor was fine but the result after baking was a mess of crumbs that could not retain any shape.
My biscuits also fell apart - my dog had a feast! Because I'm not an experienced baker I follow the recipes to the letter then change it as I need to. Comparing this recipe to my super successful Scottish Shortbread recipe, the flour and butter ratio seems to be wrong. I loved the taste but will change the ratios to a shortbread ratio and try again.
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!