Biscotti Alla Parmigiana

Recipe courtesy giada de laurentiis show: everyday italian episode: in nonna's kitchen

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.

all-purpose flour, unsalted butter, parmesan cheese, fresh rosemary leaf, sea salt