Rosemary is one of my favorite herbs. I love the taste, aroma and look of rosemary. This is my must have herb that I use over and over again while cooking. It’s especially nice that rosemary also offers some health benefits as well. This recipe is a delicious change up on the traditional biscotti. It’s a savory version prepared with rosemary, parmesan cheese , walnuts, cracked black pepper and fennel seeds. This biscotti is perfect served with a runny cheese and a glass of wine for cocktails or on the side of a green salad , soup or omelette. You’ll love the taste!
From by the bay, wishing you rosemary flavored food memories!
- an evergreen shrub, Rosmarinus officinalis, part of the mint family, which is native to the Mediterranean region, having thick, narrow leaves and pale-blue, bell-shaped flowers, used in cooking to flavor foods, as well as used in perfumery and medicine. Rosemary is a traditional symbol of remembrance.
Rosemary has several health benefits. Some of the benefits are reducing anxiety, elevating mood, boosting memory, offering brain protection, pain relief, headache relief and anti-inflammatory.
Savory Rosemary Parmesan Biscotti
- 1 1/2 cups all-purpose flour, plus additional for kneading
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup freshly grated Parmesan cheese
- 2 teaspoons black peppercorns
- 2 teaspoons fennel seed
- 1 tablespoon chopped fresh rosemary
- 1 1/2 sticks unsalted softened butter, 12 tablespoons
- 1/2 cup toasted walnuts, chopped
- 4 eggs
- coarse sea salt such as Maldon for topping
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the peppercorns and fennel in a spice grinder and pulse until coarsely ground. In a bowl, mix together the flour, baking powder, fine sea salt, rosemary, fennel and pepper. In a separate bowl, using a mixer, beat the butter until light and fluffy. Add three of the eggs one at a time, mixing well between each addition. Add the cheese and nuts and mix well, then add the dry ingredients until the mixture just comes together. Divide the dough into two equal pieces and with floured hands roll into logs to a length of about 12 inches and width of 1 1/2 inches. Whisk the remaining egg and brush it over the dough. Place logs side by side on the baking sheet. Sprinkle the logs with the coarse sea salt, and bake for about 30 minutes or until the logs are light brown and firm to touch. Remove from the oven and allow to cool 20 minutes on a rack. Using a serrated knife, cut the logs into 1/2 inch slices and arrange the slices cut side down on the baking sheet. Return to the 350 degrees F oven and bake for an additional 5 minutes. Turn, and bake another 5 minutes or until firm to the touch. Cool completely before storing.