One of the gifts that I received for Christmas was a biscotti pan from our oldest daughter. I was delighted because this is a high quality pan, and because I’ve been wanting to make biscotti for a while but I hadn’t gotten around to it so this was just the nudge I needed. Everywhere you go–coffee shops, gas stations, grocery stores–you’ll see sweet biscotti in their little cellophane wrappers, and when I started researching recipes I found dozens of recipes for the sweet kind, but I decided to try this savory biscotti with parmesan and rosemary.
I’m still learning how to do a food blog, and trying to remember all of the steps involved. The day after I did this baking and was looking at my photos, I realized that I forgot to include the cornmeal in the photo of ingredients above, AND that I forgot to take a photo of the toasted almonds AND one of how the dough looked when I was done mixing it AND one of putting it into the pan AND one of it cooling on the rack AND one of slicing it before the final baking. …sigh… Really, the baking is the easy part! Thank goodness I have Joe and his 3+ years of food blogging experience and his photography skills to call on when I get stuck.
Well anyway, this is how the dough looks when it’s in the pan and ready to go in the oven. Some recipes say to brush the dough with an egg wash before baking to give the final biscotti a nice sheen, while other recipes skip that step.
I decided to do it but I used too much and, since it's impossible to get the top of the dough perfectly smooth, I ended up with puddles of egg wash even after the initial baking, as you can see below.
After they were sliced and baked again, you couldn't tell from the appearance or the flavor that there had been egg puddles, but next time I would either lightly brush the egg wash on or skip it altogether.
Here are the finished biscotti, just out of the oven.
And here they are, all ready for happy hour with friends!
This recipe will make a great addition to your appetizer repertoire. They're simple to make and delicious with cheese, dips or spreads, olives, nuts, and wine or cocktails.
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- 1 cup (3-1/2 oz, 100 g) sliced almonds
- 1-1/2 cup (6-1/2 oz, 185 grams) all-purpose flour
- 1/2 cup (2-1/2 oz, 70 grams) yellow cornmeal
- 1 tsp baking powder
- 1/4 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh rosemary, minced
- 6 tablespoons (3 oz. 85 grams) salted butter, cut into 1/2” pieces
- 2 large eggs, lightly beaten
- 1/4 cup (4 fluid oz) half and half
- 1 cup (2-1/2 oz, 70 grams) freshly shredded Parmigiano Reggiano or Pecorino Romano cheese
- Preheat your oven to 350°F.
- Toast the sliced almonds by scattering them on a large (12” X 18”) rimmed baking sheet. Bake for 7 to 10 minutes until they begin to smell fragrant. Remove the almonds from the pan to a dinner plate and set aside to cool.
- Spray a biscotti pan or the now-empty baking sheet with non-stick spray.
- Combine the flour, cornmeal, baking powder, salt, and pepper in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 30 seconds.
- Add the shredded cheese, toasted almonds, and minced rosemary to the bowl and mix on low speed for 1 minute.
- Scatter the butter pieces over the ingredients in the bowl and mix on medium-low speed until the mixture looks like damp sand, about 2 minutes.
- Combine the lightly beaten eggs with the half and half and add to the flour mixture.
- Mix on medium speed until the dough is thoroughly combined.
- If using a biscotti pan, scrape the dough into the pan, then wet your hands a little with water and pat the dough into a smooth and even layer.
- Alternatively, turn the dough out onto a lightly floured work surface and shape it into a rough log then transfer it to the baking sheet and pat it into a rectangle about 4” wide by 9” long, wetting your hands as necessary.
- Press down on the log to flatten it a bit and smooth out the top.
- Bake for 25 to 30 minutes, or until lightly browned and just set.
- Lower the oven temperature to 300°F.
- Transfer the pan to a cooling rack.
- If using a biscotti pan, let it cool on the rack for 10 minutes, then carefully turn the biscotti out onto the rack and let it cool for another 15 minutes.
- If using a baking sheet, let the biscotti cool for 5 minutes, and slide it off the sheet and onto the rack and let cool for 20 minutes.
- Transfer the cooled biscotti to a cutting board and use a serrated bread knife to cut into 1/3”-thick slices.
- Arrange the slices, cut-side up, on a baking sheet and bake for 20 to 25 minutes, then turn the slices over and bake for another 15 to 20 minutes, or until they are crisp and golden.
- Transfer the slices to the rack to cool completely.
- The biscotti will keep for up to 10 days in an airtight container stored at room temperature.