Biscotti Alla Parmigiana

I saw this recipe and decided to try it. It looked easy and I love rosemary. I tried it last night and it turned out wonderfully. It is great to serve with other food, preferrably with some yummy sauce.

Biscotti Alla Parmigiana

1 cup all-purpose flour
1 cup softened unsalted butter
1 cup freshly grated Parmesan
1 teaspoon chopped fresh rosemary leaves
Pinch sea salt

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.