Biscotti Alla Parmigiana
Indulge in the savory elegance of Biscotti Alla Parmigiana, a delightful Italian-inspired biscuit that combines crisp, golden edges with rich, cheesy flavors. Perfectly seasoned with grated Parmesan, fresh thyme, and rosemary, these twice-baked treats offer a sophisticated twist on traditional biscotti, with a hint of optional peppery heat for an extra kick. The buttery, herbaceous dough is shaped into a rustic log, baked to golden perfection, and sliced into satisfyingly crunchy pieces. Ideal as an appetizer, snack, or accompaniment to charcuterie boards and soups, these Parmesan herb biscotti are sure to impress at any gathering. With simple ingredients and an irresistible aroma, this recipe brings authentic Italian charm straight to your kitchen.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 100 grams Grated Parmesan cheese
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 100 grams Unsalted butter, cubed and cold
- 2 large Eggs
- 2 tablespoons Whole milk
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Fresh rosemary, finely chopped
- 0.25 teaspoon Optional: Crushed red pepper flakes
- 1 large Egg (for egg wash)
- 1 tablespoon Water
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, grated Parmesan cheese, baking powder, salt, and ground black pepper.
Add the cold, cubed butter to the dry ingredients and use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, milk, thyme leaves, rosemary, and optional red pepper flakes until well combined.
Pour the wet mixture into the dry ingredients and gently mix until the dough comes together. Avoid overmixing, as this can result in tough biscotti.
Transfer the dough onto a lightly floured surface and shape it into a flattened log about 30 cm (12 inches) long and 5 cm (2 inches) wide.
In a small bowl, whisk together the egg and water to make the egg wash. Brush the surface of the dough log with the egg wash to give it a golden finish after baking.
Place the dough log onto the prepared baking sheet and bake in the preheated oven for 25 minutes or until slightly firm to the touch and golden brown.
Remove the log from the oven and allow it to cool for 10 minutes. Reduce the oven temperature to 160°C (320°F).
Using a serrated knife, carefully slice the log into 1.5 cm (1/2 inch) thick biscotti slices.
Place the slices cut-side down on the baking sheet and return them to the oven. Bake for an additional 10 minutes, then flip the slices and bake for another 10 minutes, or until crisp and golden.
Remove the biscotti from the oven and allow them to cool completely on a wire rack before serving.
Nutrition Facts
Calories |
2208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 3495 mg | 152% | |
| Total Carbohydrate | 195.5 g | 71% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 2.4 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1255 mg | 97% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 482 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
