Photo: Biscotti alla Parmigiana Recipe
Ingredients
- 1 cup all-purpose flour
- 1 cup softened unsalted butter
- 1 cup freshly grated Parmesan
- 1 teaspoon chopped fresh rosemary leaves
- Pinch sea salt
Directions
In a bowl of a food processor add flour, butter, Parmesan cheese, rosemary and salt. Pulse until crumbly, but sticks together when pressed with fingers. Pour onto a floured pastry board and gather into a ball. Cover it with plastic wrap and allow dough to rest in refrigerator for 1 hour.
Preheat oven to 350 degrees F.
Remove dough from the refrigerator and allow it to warm slightly, about 10 minutes. Place rested dough on a lightly floured pastry board and roll out to 1/2-inch thickness. Line a baking sheet with a silpat mat or parchment paper. Using a 2-inch cookie cutter, cut out circles and place them on the baking sheet, 1-inch apart. Gather dough scraps into a ball. Roll out leftover dough and cut additional circles. Continue until all the dough is used. If the dough becomes too soft and the butter starts to melt, place it back into the refrigerator to firm up again.
Place in oven and bake 8 to 10 minutes or until golden brown.
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By Kelley Maddox
on February 08, 2011
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this recipe is horrible! everything just melted into one puddle on my baking sheet! I scooped it up, and I guess I can use it as a Parmesan-butter spread for bread.
By critterdom_11465069
OKC, OK
on December 13, 2008
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Took this to a big pot luck holiday party, and they were the hit of the spread. I used margarine vs butter, but otherwise followed recipe. Didn't have crumble problems, they were easy to work with and quick. I did note that they didn't brown as much as I expected, so I baked them about twice as long as recommended. The second baking was at a low/slow temp. They still didn't brown, but who cared? They are my new favorite things to take to parties. At least a dozen people asked for the recipe.
By Sdanissa
San Diego, CA
on May 21, 2008
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I made these following the directions exactly. They came out of the oven crumbly and when I did taste it though, there was way too much butter in them. They didn't even really taste very good. When I watched them made on Everyday Italian, they crumbled for Giada too, which makes me think these are practically impossible to make.
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