Parmesan Black Pepper Biscotti

⏱ 90 mins 🍽 40 biscotti, 40 serving(s) 🌶 italian 🏷 High In...

These savoury Italian biscotti are flavoured with finely grated Parmesan cheese and cracked black pepper, with a hint of cayenne. The dough is shaped into logs, baked, sliced, and baked again to achieve a characteristically crisp and dry texture. Ideal for serving alongside wine or cocktails, this recipe yields approximately 40 individual biscotti.

Parmesan Black Pepper Biscotti

Ingredients

  • 2 cups all purpose flour
  • 1 cup parmesan cheese, finely grated
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons cracked black pepper
  • 1/4 teaspoon salt
  • 1 pinch cayenne pepper
  • 1/2 cup cold salted butter, cut into small cubes
  • 2 eggs
  • 1/2 cup 10% cream or 1/2 cup milk

Method

  1. Whisk the flour, baking powder, black pepper, salt, cayenne, and all but one tablespoon of the Parmesan cheese together in a bowl.
  2. Cut the cold, cubed butter into the dry ingredients using a pastry blender or two knives until the mixture looks like coarse crumbs.
  3. In another bowl, whisk the eggs with most of the cream, reserving two teaspoons. Stir this wet mixture into the dry ingredients to make a smooth dough.
  4. Split the dough into two equal portions. On a surface dusted with flour, roll each piece into a log measuring 10 inches long.
  5. Position the logs on a baking tray lined with parchment paper, leaving a two-inch gap between them. Press down gently to flatten them a little.
  6. Brush the tops of the logs with the reserved cream and then sprinkle over the remaining tablespoon of cheese.
  7. Bake in a 350F oven for about 30 minutes, until they are a light golden colour and feel just firm when touched. Cool the logs on the trays placed on wire racks for 10 minutes.
  8. Move the logs to a cutting board. Slice them into pieces half an inch thick using a chef's knife. Stand the slices upright on baking sheets, spacing them half an inch apart.
  9. Return the slices to the 350F oven and bake for approximately 35 minutes, until they are nearly dry. Transfer the biscotti to wire racks to cool completely.

Nutrition (per serving)

Sodium87600 mg

Recipe details

CategoryHigh In...
Cuisineitalian
AuthorAz B8990