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    You are in: Home / Recipes / Parmesan, Rosemary and Mustard Biscotti Recipe
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    Parmesan, Rosemary and Mustard Biscotti

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Pinay0618's Note:

    From The Houndstooth Gourmet website.

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    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees.
    2. 2
      In a bowl, combine flour, cornmeal, baking soda, salt and rosemary. In mixer, cream together butter and sugar until light yellow. To mixer, add mustard, Parmesan cheese and eggs. Mix to combine, about 2-3 minutes on low. Add dry ingredients slowly. Combine until dough forms a ball.
    3. 3
      Transfer dough to a lightly floured board. With lightly floured hands, bring dough together into disc. Cut in half. With each half, roll into a 12 inch log (you may need a small amount of flour to prevent sticking). Transfer each log to Silpat or parchment lined baking sheet. Flatten each log until 2 inches wide. Lightly score individual biscotti, about 12 cookies to each log.
    4. 4
      Place baking sheet on the middle rack of oven and bake for 20 minutes. Allow to cool for 5-10 minutes. Cut individual biscotti and return biscotti to baking sheet, standing upright. Bake another 10 minutes until they are golden and crisp. Allow to cool completely. Store in air-tight container.

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    Nutritional Facts for Parmesan, Rosemary and Mustard Biscotti

    Serving Size: 1 (25 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 90.3
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 2.0 g
    Cholesterol 26.3 mg
    Sodium 174.8 mg
    Total Carbohydrate 11.0 g
    Dietary Fiber 0.4 g
    Sugars 2.9 g
    Protein 3.2 g

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