Parmesan, Pepper and Rosemary Panetini
Parmesan, Pepper and Rosemary Panetini Preparation
Preheat the oven to 350 degrees and oil a flat baking sheet.
In a small bowl, sift flour, baking powder and salt. Set this aside. In a larger bowl, whisk the eggs and sugar together until the sugar dissolves. Add the oil and continue whisking until it is smooth. Add to the egg mixture, 2 teaspoons cracked pepper, rosemary and 1/2 cup grated cheese. Mix this well with a wooden spoon. Add the flour mixture and combine thoroughly.
Divide the dough into two pieces and shape into logs on the prepared baking sheet about 12 inches long by 2 inches wide. Using your hands, gently flatten the tops of the logs.
Brush the tops and sides with beaten egg, sprinkle the remaining 1/4 cup Parmesan and 1/2 teaspoon cracked pepper on top of the logs.
Bake in preheated oven for 20-25 minutes or until a light golden color. Cool in pan on rack for 10-15 minutes and reduce oven to 325 degrees.
Transfer the logs to a cutting board and with a serrated knife carefully slice each log into diagonal slices about 1/2 inch wide.
Lay the cut side down on the baking sheet and return to oven (reduced to 325 degrees) for 10 minutes, turn each slice over and continue baking another 10 minutes.
Cool on rack. After completely cooled, store in air tight container.
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