Savory Biscotti With Parmesan and Rosemary
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Italian
Yield: 28
  • 1 cup (3-1/2 oz, 100 g) sliced almonds
  • 1-1/2 cup (6-1/2 oz, 185 grams) all-purpose flour
  • 1/2 cup (2-1/2 oz, 70 grams) yellow cornmeal
  • 1 tsp baking powder
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh rosemary, minced
  • 6 tablespoons (3 oz. 85 grams) salted butter, cut into 1/2” pieces
  • 2 large eggs, lightly beaten
  • 1/4 cup (4 fluid oz) half and half
  • 1 cup (2-1/2 oz, 70 grams) freshly shredded Parmigiano Reggiano or Pecorino Romano cheese
  1. Preheat your oven to 350°F.
  2. Toast the sliced almonds by scattering them on a large (12” X 18”) rimmed baking sheet. Bake for 7 to 10 minutes until they begin to smell fragrant. Remove the almonds from the pan to a dinner plate and set aside to cool.
  3. Spray a biscotti pan or the now-empty baking sheet with non-stick spray.
  4. Combine the flour, cornmeal, baking powder, salt, and pepper in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 30 seconds.
  5. Add the shredded cheese, toasted almonds, and minced rosemary to the bowl and mix on low speed for 1 minute.
  6. Scatter the butter pieces over the ingredients in the bowl and mix on medium-low speed until the mixture looks like damp sand, about 2 minutes.
  7. Combine the lightly beaten eggs with the half and half and add to the flour mixture.
  8. Mix on medium speed until the dough is thoroughly combined.
  9. If using a biscotti pan, scrape the dough into the pan, then wet your hands a little with water and pat the dough into a smooth and even layer.
  10. Alternatively, turn the dough out onto a lightly floured work surface and shape it into a rough log then transfer it to the baking sheet and pat it into a rectangle about 4” wide by 9” long, wetting your hands as necessary.
  11. Press down on the log to flatten it a bit and smooth out the top.
  12. Bake for 25 to 30 minutes, or until lightly browned and just set.
  13. Lower the oven temperature to 300°F.
  14. Transfer the pan to a cooling rack.
  15. If using a biscotti pan, let it cool on the rack for 10 minutes, then carefully turn the biscotti out onto the rack and let it cool for another 15 minutes.
  16. If using a baking sheet, let the biscotti cool for 5 minutes, and slide it off the sheet and onto the rack and let cool for 20 minutes.
  17. Transfer the cooled biscotti to a cutting board and use a serrated bread knife to cut into 1/3”-thick slices.
  18. Arrange the slices, cut-side up, on a baking sheet and bake for 20 to 25 minutes, then turn the slices over and bake for another 15 to 20 minutes, or until they are crisp and golden.
  19. Transfer the slices to the rack to cool completely.
  20. The biscotti will keep for up to 10 days in an airtight container stored at room temperature.
If you want to give the biscotti a shiny crust, remove 1 tablespoon of the combined egg and cream mixture to lightly brush on the biscotti just before baking; you may not need all of it.
Recipe by MJ Bakes A Lot at