Biscotti Alla Parmigiana

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 cup all-purpose flour
• 1 cup softened unsalted butter
• 1 cup freshly grated parmesan cheese
• 1 teaspoon chopped fresh rosemary leaf
• 1 pinch sea salt

Recipe

• 1 in a bowl of a food processor add flour, butter, parmesan cheese, rosemary and salt.
• 2 pulse until crumbly, but sticks together when pressed with fingers.
• 3 pour onto a floured pastry board and gather into a ball.
• 4 cover it with plastic wrap and allow dough to rest in refrigerator for 1 hour.
• 5 preheat oven to 350 degrees f.
• 6 remove dough from the refrigerator and allow it to warm slightly, about 10 minutes.
• 7 place rested dough on a lightly floured pastry board and roll out to 1/2-inch thickness.
• 8 line a baking sheet with a silpat mat or parchment paper.
• 9 using a 2-inch cookie cutter, cut out circles and place them on the baking sheet, 1-inch apart.
• 10 gather dough scraps into a ball.
• 11 roll out leftover dough and cut additional circles.
• 12 continue until all the dough is used.
• 13 if the dough becomes too soft and the butter starts to melt, place it back into the refrigerator to firm up again.
• 14 place in oven and bake 8 to 10 minutes or until golden brown.