Parmesan, Rosemary and Mustard Biscotti
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
24
ingredients
- 354.88 ml flour (All Purpose)
- 118.29 ml yellow cornmeal
- 4.92 ml baking soda
- 236.59 ml grated parmesan cheese (you can use pecorino if you wish)
- 2.46 ml dried rosemary, finely ground
- 1.23 ml salt
- 59.14 ml butter, softened
- 29.58 ml Dijon mustard
- 78.78 ml sugar
- 2 eggs
directions
- Preheat oven to 375 degrees.
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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