Parmesan Rosemary Biscotti

By BlueSchmoo

Ingredients

• 2 Cup all-purpose flour
• 2 Tbsp chopped fresh rosemary
• 1 1/2 tsp baking powder
• 3/4 tsp kosher salt, plus more for sprinkling, if desired
• black pepper
• 1 stick unsalted butter, softened
• 1/4 c ricotta
• 1/4 c grated parmesan, plus more for sprinkling, if desired
• 2 Tbsp sugar
• 2 large eggs

Details

Servings 12
Adapted from mynameisyeh.com

Preparation

Step 1

1. Pre-heat oven to 350º and line a baking sheet with parchment.

2. In a medium bowl, whisk together the flour, rosemary, baking powder, salt, and a few turns of black pepper.

3. With an electric mixer, beat together the butter and ricotta. add the parmesan, sugar, and eggs, one at a time. gradually beat in the dry ingredients and mix until just combined.

4. Transfer the dough to your baking sheet and flatten out a long skinny loaf that's about 3-4 inches wide and 1 inch tall. sprinkle with salt, if desired. bake for 30 minutes.

5. Remove from the oven and let cool slightly. transfer to a cutting board and use a serrated knife to slice 1-inch pieces. transfer back to the baking sheet, sliced side down, and top with a sprinkling of parmesan, if desired. bake for another 15-20 minutes, until brown and toasty.

enjoy! store in an airtight container.