Savory Parmesan and Herb Walnut Biscotti

Parmesan and Herb Walnut is a savory combination we enjoy thanks to Mom!

My mom loves to make soup starting in late fall into the winter months here in the Midwest.  Some of her favorites are Leak, Ham Vegetable and Beef Barley.  But this year (snowiest on record) she has been making a big pot of Minestrone Soup every other week.  It’s a wonderful way to enjoy fresh produce and gives us a healthy option for lunch or dinner throughout the week.  The second time she made a big pot, I decided to make these Savory Parmesan & Herb Walnut Biscotti to replace the crackers.

I’ve made sweet biscotti many times before but this was my first attempt at savory.  We were both instant fans.  The dough is made with flour, grated Parmesan cheese, chopped walnuts, baking soda, salt & cayenne pepper.  I also added a couple tablespoons of fresh thyme along with a bit of sage.  To the dry ingredients you add eggs, milk, and olive oil (flavored if you prefer).

These Savory Parmesan & Herb Walnut Biscotti were perfect with our bowl of Minestrone Soup.  And as I’ve found out, they make a lovely snack as well.  Obviously they are not sweet, which is a bit hard to adjust to at first, but once over that, the flavor of Parmesan cheese comes through with hints of herbs in the background.  Long story short, I stinking love these with a hot bowl of hearty soup. 

Savory Parmesan and Herb Walnut Biscotti recipe


  • 1 cup + 3 Tablespoons     All-purpose flour
  • 1/2 cup    finely grated Parmesan cheese
  • 1/4 cup   finely chopped walnuts
  • 10   fresh sage leaves, finely chopped
  • 3   sprigs fresh lemony thyme, leaves only chopped
  • 1 Teaspoon   baking powder
  • 1/2 Teaspoon   salt
  • 1/8 Teaspoon   Cayenne Pepper
  • 1 large egg
  • 1 large egg yolk
  • 2 Tablespoons   1% milk
  • 1½ Teaspoon   olive oil


  1. Line baking sheet with parchment paper (or use non-stick cooking spray) and set aside.
  2. Place one of you oven racks in the middle of your oven and preheat oven to 350 degrees.
  3. In a medium bowl, whisk together flour, Parmesan, walnuts, herbs, baking powder, salt, and cayenne.
  4. I a small bowl, whisk together egg, egg yolk, milk, and oil.
  5.  Add wet ingredients into dry and stir to combine. Turn mixture out onto a lightly floured surface; with floured hands knead briefly until dough comes together.
  6. Divide dough in half and form two 10-inch logs. Place logs on prepared baking sheet and flatten  a bit.
  7. Place sheet in oven and bake for 25 minutes or until lightly browned on bottom, rotating pan from front to back halfway through cooking time.
  8. Let cool on baking sheet placed on wire rack for 15 minutes. Reduce oven temperature to 300 degrees.
  9. Move logs to cutting board, with serrated knife, cut each log into 12-15 slices about ½-inch thick.
  10. Place slices, cut side down on baking sheet, bake until lightly browned, about 15 minutes. Turn slices over and bake another 15 minutes.
  11. Transfer to racks and cool completely.
  12. Store in airtight container to maintain freshness

Adapted from Weight Watchers recipe

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