Yield:24-36 biscotti (depending on how you cut the dough) 1x
Prep:20 minsCook:1 hourTotal:1 hour 20 minutes
1½ cup all-purpose flour
½ cup fine cornmeal
2 teaspoons baking powder
½ cup grated Parmesan
½ cup walnuts, chopped
2 teaspoons freshly cracked black pepper
2 teaspoons fresh rosemary, finely chopped
½ teaspoon fresh thyme, finely chopped
¼ teaspoon garlic powder
2 large eggs
½ cup granulated sugar
1/3 cup extra virgin olive oil
Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Set aside.
In a large bowl, sift together flour, cornmeal and baking powder. Stir in Parmesan, walnuts, pepper, rosemary, thyme and garlic powder, mixing until well blended.
Whisk together eggs, sugar & olive oil until well combined. Stir wet ingredients into dry ingredients to form a dough. Put on a lightly floured surface and shape into two logs (approximately 10” x 3”). Transfer to baking sheet & press slightly to flatten logs.
Bake 20-25 minutes. Remove from the oven and cool on the baking sheet for 13-15 minutes.
Reduce oven temperature to 300 degrees. Carefully transfer logs to a cutting board. Using a serrated knife, slice each log crosswise, on a slight diagonal, into ½-inch slices. Return slices to the baking sheet, laying them on their sides in a single layer.
Bake for 10-12 minutes. Remove from the oven and carefully flip each slice over. Bake for 10-12 additional minutes. Cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely.
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