These are not the traditional biscuit-like biscotti typical of northern Italy but a more buttery version. Their richness is contrasted by the fragrant and surprising addition of rosemary.
Rosemary Biscuits
- 3 cups (460 g) flour
- 2 tbsp baking powder
- Pinch of salt
- 8 oz (250 g) unsalted butter, softened
- 1 cup (250 g) sugar
- 3 eggs (large)
- 1 cup fresh rosemary leaves
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Preheat the oven to 350°F (180°C).
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Line a baking sheet with parchment paper.
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Mix the flour, baking powder, and salt together and set aside.
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Beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time.
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Stir in the flour mixture and rosemary to form a soft dough.
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Form the dough into sausage shapes about 2 inches (5 cm) in diameter. Place them on the baking sheet and bake for about 25 minutes, until they are lightly colored and fairly firm to the touch.
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Remove them from the oven and allow them to cool. When the rolls have cooled, cut them on an angle into slices ¾ inch (2 cm) thick.
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Stand the slices on edge about ½ inch (1.3 cm) apart on the baking sheet. Use a second baking sheet if necessary.
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Return them to the 350°F (180°C) oven for another 20 minutes, until they have become a bit darker and firmer.
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Allow them to cool completely, then store them in airtight containers.
