Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE: Bite into our Savory Biscotti with Parmesan, Black Pepper, and Rosemary for a herby, cheesy flavor bomb with superior crispiness. With just eight ingredients and about an hour and a half from start to finish, it’s easy to create gourmet-level treats that everyone will be reaching for! Already have an account?
Symphony of savory flavors: Nutty, salty, pleasantly sharp Parmesan sets off aromatic, earthy rosemary. Cracked black pepper gives the biscotti the perfect spicy kick. Satisfying texture: Biscotti are made with a low-moisture dough that bakes up crispy. And a twice-baked method—the dough is baked as a log, then sliced and popped in to bake again—ensures the signature biscotti crunch. We use eggs and butter in this recipe, so they’re not rock-hard like some biscotti that need to be dipped in wine or coffee to soften before eating
Whether used on a charcuterie board, on the side of soup, or just munched on while standing at the kitchen counter, crunchy snacks are an absolute Bigger Bolder Baking favorite. If you want to make other versatile crackers like biscotti that pair well with cheese or dip but are flavorful enough to stand on their own, try our Blue Cheese Fig Savory Shortbread Cookie, Sourdough Discard Crackers with Rosemary, Cheddar Pecan Savory Shortbread, and Carta di Musica.
Table of Contents
What are Savory Biscotti with Parmesan, Black Pepper, and Rosemary?
Savory Biscotti with Parmesan, Black Pepper, and Rosemary are savory treats famous for their hearty crunch. Savory biscotti are a variation of the typical biscotti, which are mildly sweet and are traditionally flavored with anise, almond, or orange. Biscotti comes from the Latin word “biscoctus, ” meaning “twice-baked.” An early form of biscotti were twice-cooked biscuits favored by Roman soldiers because they were sturdy enough for long journeys. Modern biscotti were first made in Tuscany and featured almonds, which are plentiful in the region. In Italy, these distinctively crunchy, crumbly cookies are also called cantucci (which means “a piece of bread with a lot of crust”). In Italy, sweet biscotti are often dunked into a glass of vin santo, a dessert wine, after dinner. Our savory version is lovely accompanied by a glass of Italian red or a cup of tea.
Tools You Need
Mixing bowl Measuring cups Measuring spoons Kitchen scale (optional) Baking tray Parchment paper Stand mixer (optional) or electric hand mixer Whisk Silicone spatula Serrated knife
Key Ingredients and Why
All-purpose flour
All-purpose flour has a protein content of 9-11%, which is the perfect amount for forming a cohesive structure and making the biscotti crunchy and not chewy.
Baking powder
Baking powder leavens the biscotti dough. The baking powder reacts with the wet ingredients and releases carbon dioxide gas bubbles during baking. The gas bubbles help give the biscotti its airy crunch.
Salt
Salt enhances the biscotti’s flavors. Importantly, salt strengthens the gluten, which makes the dough more elastic and easier to work with and shape.
Parmesan cheese
Nutty, slightly sweet Parmesan cheese gives the biscotti a layer of deep flavor. Use finely shredded Parmesan in this recipe so it will incorporate evenly into the dough. Alternatively, you can use pecorino cheese instead of Parmesan. Pecorino’s robust taste works well here, but note that it has a sharper, tangier flavor than Parmesan.
Butter
Butter in this recipe yields biscotti that are still crunchy but not rock-hard. Additionally, butter adds rich flavor to the biscotti. Butter also contributes to the golden-brown color of the biscotti.
Rosemary
Herbal, piney rosemary gives the biscotti a lovely warm flavor and visual appeal.
Black pepper
Freshly ground black pepper add a zip of spice.
Eggs
Eggs provide rich flavor and make the dough more tender and less brittle than biscotti made without eggs. Additionally, eggs make the dough easier to shape and cut. Use room-temperature eggs in this recipe. Here’s how to warm up eggs straight from the fridge.
How to Make Savory Biscotti with Parmesan, Black Pepper, and Rosemary
Prepare to bake
Make the biscotti dough
Shape the dough and do the first bake
Slice the dough and do the second bake
Gemma’s Pro Chef Tips
Use freshly grated Parmesan for the best flavor. If you don’t have fresh rosemary, use 1 teaspoon of dried rosemary. You can also replace the rosemary with thyme if you prefer that flavor. Instead of Parmesan, try pecorino cheese in an equal amount. These are great on a charcuterie board with my Cheddar Pecan Savory Shortbread!
Make Ahead & Storage Instructions
Make ahead tips: Make dough and refrigerate: You can make the biscotti dough ahead and store it in the fridge for one day before baking. Do the first bake in advance: Shape and bake the dough for 35 to 40 minutes until golden brown. Let cool, wrap, and store at room temperature for one day. Cut the logs into slices and bake for 20 to 30 minutes until dry and brown on the edges. How to store: Store in an airtight container at room temperature for up to three days.
Can I make these biscotti gluten-free?
Yes, you can make these biscotti gluten-free. Substitute a gluten-free baking mix for the all-purpose flour in a 1:1 ratio. Note that the biscotti made with the gluten-free baking mix will differ in taste and texture from biscotti made with all-purpose flour.
Can I make this savory biscotti without egg?
Yes, you can make this savory biscotti without egg. Check out our 12 Best Egg Substitutes for Baking Recipes. The flax egg and chia egg options would work well here.
How do I cut the biscotti dough log into neat individual slices?
Be sure to let the biscotti logs cool for 10 minutes before slicing. Use a serrated knife to cut the loaves into slices. This type of knife allows you to use a gentle sawing motion to cut so the pieces won’t crumble.
More Traditional Italian Recipes
Italian Pignoli Cookies Easy Ciambella Recipe (Italian Breakfast Cake) Panettone Recipe Italian Rainbow Cookies The Best Tiramisu Recipe
