"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Biscotti alla Parmigiana Recipe

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This recipe for Biscotti alla Parmigiana, by , is from Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Holly Genovese
Added: Wednesday, August 31, 2005

Category:
Category:

Ingredients:  
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:
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.

Number Of Servings:
Number Of Servings:
26 savory cookies
Preparation Time:
Preparation Time:
Prep Time: 5 minutes Cook Time: 10 minutes

 

 

 

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