Rosemary Cheddar Biscotti

After making lots of sweet Christmas treats, I had a hankering for something savory. I had been wanting to try making savory biscotti for a while and these turned out wonderfully flavorful. The smell alone is worth the effort. If you can prevent yourself from eating them all right off the baking sheet, serve with a cup of tea or coffee or pair with soup in place of crackers.


2 cups flour
4 tbsps softened butter
3 eggs
1 tsp baking powder
1 cup sharp cheddar (shredded)
1/2 tsp salt
1 tsp rosemary
1/4 tsp garlic powder
1/2 cup chopped dried tomatoes (optional)
1/2 cup walnuts (optional)

Step 1 Make the dough

Preheat oven to 350 F.
Beat butter with eggs. Add cheese and mix. In a separate bowl, combine flour, baking powder, salt, and spices. Mix into butter and cheese mixture. Fold in dried tomatoes and walnuts. Tip: use a mortar and pestle or a coffee grinder to pulverize the rosemary to prevent chewing on the needles.

Step 2 Bake the loaf

Shape the dough into a long loaf and place on a lined baking sheet. Bake for 25 minutes.

Step 3 Bake the slices

Reduce oven temperature to 325. After allowing the loaf to rest for 10 minutes, slice evenly with a sharp knife. Place slices cut side down on the baking sheet and bake for another 10 minutes on each side or until golden brown.

Gardener’s Kitchen is supported through affiliate links. If you would like to support us, please consider using our links!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s