Zutaten für Rosemary Biscotti
- All Purpose Flour
- Parmesan Cheese
- Dried Rosemary
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons water
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Zubereitung von Rosemary Biscotti
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 3 cups all-purpose flour, 1 cup grated Parmesan cheese, 1 tablespoon dried rosemary (or 1/3 cup fresh, finely chopped), 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Make a well in the center of the dry ingredients.
- In a separate bowl, whisk together 2 large eggs and 2 tablespoons of water.
- Pour the egg mixture into the well and gently stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead until smooth (about 2-3 minutes).
- Divide the dough into three equal portions. Roll each portion into a log about 1 1/2 inches in diameter.
- Place the logs onto an ungreased baking sheet and flatten them slightly.
- Bake for 30 minutes, or until lightly golden.
- Remove from oven and let cool for 5 minutes.
- Using a serrated knife, cut each log diagonally into 1/2-inch thick slices.
- Arrange the slices cut-side down on the baking sheet.
- Bake for another 25-30 minutes, flipping halfway through, until golden brown and crisp.
- Let cool completely on a wire rack before serving. (Optional: Add 1/2 teaspoon poultry seasoning to the dry ingredients if serving with chicken soup.)
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
0g
Fat
2g
Carbs
4g
